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- Jia Xue; P. Michael Davidson; Qixin Zhong
- International journal of food microbiology 2015 v.210 pp. 1-8
- Escherichia coli O157; Listeria monocytogenes; 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
- ... 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 ...
- Lorenzo Siroli; Francesca Patrignani; Fausto Gardini; Rosalba Lanciotti
- Food chemistry 2015 v.182 pp. 185-192
- Escherichia coli; Listeria monocytogenes; Salmonella Enteritidis; anti-infective agents; carvacrol; cell membranes; cis-trans isomers; citral; essential oils; fatty acid composition; foodborne illness; free fatty acids; microorganisms; oregano; stress response; sublethal effects; thyme; thymol; unsaturated fatty acids; volatile compounds
- ... The aim of this work was to investigate the modifications of cell membrane fatty acid composition and volatile molecule profiles of Listeria monocytogenes, Salmonella enteritidis, Escherichia coli, during growth in the presence of different sub-lethal concentrations of thyme and oregano essential oils as well as carvacrol, thymol, trans-2-hexenal and citral. The results evidenced that the tested m ...