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 +5

LWT

Essential Oils and Antimicrobial Activity

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2021Academic literature49 citations5 claims extractedDOI

Role of calcium on lipid digestion and serum lipids: a review

Ana-Isabel Mulet-Cabero, Peter J. Wilde

Critical Reviews in Food Science and Nutrition

Proteins in Food Systems

Calcium is an essential nutrient for humans that can be taken as supplement or in a food matrix (e.g. dairy products). It is suggested that dietary calcium may have a beneficial effect on...

Research Library

Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

Role of calcium on lipid digestion and serum lipids: a review

Gold nanoparticle based colorimetric sensing strategy for the determination of reducing sugars

Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation

New insights into chemical compositions and health promoting effects of edible oils from new resources

Thermal or membrane processing for Infant Milk Formula: Effects on protein digestion and integrity of the intestinal barrier

The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat

Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An <i>In Vitro</i> Digestion Study

How pea fractions with different protein composition and purity can substitute WPI in heat-set gels

In-vitro binding analysis and inhibitory effect of capsaicin on lipase

Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties

QuEChERS sample pre-processing with UPLC–MS/MS: A method for detecting 19 quinolone-based veterinary drugs in goat’s milk

Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches

Prebiotic characteristics of arabinogalactans during in vitro fermentation through multi-omics analysis

Polyelectrolytes-stabilized liposomes for efficient encapsulation of Lactobacillus rhamnosus and improvement of its survivability under adverse conditions

The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch

Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion

Data harmonisation as a key to enable digitalisation of the food sector: A review

Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal

The rise of non-typhoidal Salmonella: an emerging global public health concern

Polysaccharides and proteins-based bionanocomposites for microencapsulation of probiotics to improve stability and viability in the gastrointestinal tract: A review

Selenium Nanomaterials Enhance Sheath Blight Resistance and Nutritional Quality of Rice: Mechanisms of Action and Human Health Benefit

The effect of nutrition-specific and nutrition-sensitive interventions on the double burden of malnutrition in low-income and middle-income countries: a systematic review

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

Recent advances review in tea waste: High-value applications, processing technology, and value-added products

Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat

A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery

Research Progress on the Physiological Mechanism by Which Selenium Alleviates Heavy Metal Stress in Plants: A Review

Functional yogurt: a comprehensive review of its nutritional composition and health benefits

Improving Aerobic Digestion of Food Waste by Adding a Personalized Microbial Inoculum

A review of the biological activities of lactoferrin: mechanisms and potential applications

Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Steering the path to safer food: The role of transformational leadership in food services to combat against foodborne illness

Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS

Pesticide residues in fruits and vegetables: Analysis and risk assessment of EU RASFF notifications between 1999 and 2022

A review of the application of modeling and simulation to drying systems for improved grain and seed quality

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Research progress of dual-mode sensing technology strategy based on SERS and its application in the detection of harmful substances in foods

Immigrant Lives and the Politics of Olfaction in the Global City

Production of deoxycholic acid by low-abundant microbial species is associated with impaired glucose metabolism

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during <i>In Vitro</i> Digestion and Fermentation

Health benefits of legume seeds

Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation

Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir

Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid

Fermentation characteristics and postacidification of yogurt by Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 at optimal inoculum ratio

High pressure homogenization to boost the technological functionality of native pea proteins