Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?
Juliana Junqueira Pinelli, Heloísa Helena de Abreu Martins, Angélica Sousa Guimarães, Silas Rodrigo Isidoro, Michelle Carlota Gonçalves, Tatiana Silveira Junqueira de Moraes, Eduardo Mendes Ramos, Roberta Hilsdorf Píccoli
Topics & Concepts
Clostridium sporogenesPreservativeFood scienceChemistryFlavorEssential oilLipid oxidationSodium nitriteAntioxidantClostridiumBacteriaBiologyBiochemistryGeneticsEssential Oils and Antimicrobial ActivityMeat and Animal Product QualityAdvanced Chemical Sensor Technologies