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You searched for: Subject "Listeria monocytogenes" Remove constraint Subject: "Listeria monocytogenes" Journal International journal of food microbiology Remove constraint Journal: International journal of food microbiology Subject Escherichia coli O157 Remove constraint Subject: Escherichia coli O157 Subject Listeria monocytogenes Remove constraint Subject: Listeria monocytogenes Subject anti-infective properties Remove constraint Subject: anti-infective properties Subject anti-infective agents Remove constraint Subject: anti-infective agents
2 Search Results
1. Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and Tween 80
- Ma, Qiumin; Davidson, P. Michael; Zhong, Qixin
- International journal of food microbiology 2016 v.226 pp. 20-25
- Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella enterica; Weibull statistics; anti-infective agents; anti-infective properties; bacteria; bark; cell viability; cinnamon oil; ethanol; eugenol; milk fat; minimum inhibitory concentration; mixing; polysorbates; propylene glycol; soybean oil; thyme; Show all 19 Subjects
- ... It was previously found that blending soybean oil with cinnamon bark oil (CBO), eugenol or thyme oil, Tween 80, and equal masses of water and propylene glycol could be used to prepare microemulsions. In the present study, the objective was to determine the antimicrobial activity of the microemulsions in tryptic soy broth (TSB) and 2% reduced fat milk. In TSB, the minimum inhibitory concentration ( ...
- Chorus Open Access:
- Xue, Jia; Michael Davidson, P.; Zhong, Qixin
- International journal of food microbiology 2015 v.210 pp. 1-8
- Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella Enteritidis; anti-infective agents; anti-infective properties; bacteria; detection limit; dispersibility; emulsifiers; essential oils; food safety; foods; gentian violet; homogenization; membrane permeability; milk; milk fat; nanoemulsions; preservatives; sodium caseinate; thyme; Show all 21 Subjects
- ... Emulsions of essential oils are investigated as potential intervention strategies to improve food safety and are preferably prepared from generally-recognized-as-safe emulsifiers. Stable thyme oil nanoemulsions can be prepared using combinations of sodium caseinate (NaCas) and soy lecithin. The objective of the present research was to study the antimicrobial activity of these nanoemulsions and und ...