Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation
Ahmed Snoussi, Moncef Chouaibi, Hayet Ben Haj Koubaier, Nabiha Bouzouita
Topics & Concepts
Essential oilFood scienceChemistryDispersityChitosanTBARSChromatographyOrganic chemistryAntioxidantLipid peroxidationMicroencapsulation and Drying ProcessesMeat and Animal Product QualityNanocomposite Films for Food Packaging