Essential Oils and Their Application in Food Safety
Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most pote...
Main Authors: | Akash Maurya, Jitendra Prasad, Somenath Das, Abhishek Kumar Dwivedy |
---|---|
Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2021-05-01
|
Series: | Frontiers in Sustainable Food Systems |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2021.653420/full |
Similar Items
-
Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview
by: Wei Liao, et al.
Published: (2021-06-01) -
Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification
by: Nancy Ruiz-Gonzalez, et al.
Published: (2019-09-01) -
Applications of Essential Oils in Food Preservation
Published: (2013-02-01) -
Encapsulation of Essential Oils via Nanoprecipitation Process: Overview, Progress, Challenges and Prospects
by: Narimane Lammari, et al.
Published: (2020-05-01) -
The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions
by: Adam Perczak, et al.
Published: (2019-09-01)