Garlic essential oil microcapsules prepared using gallic acid grafted chitosan: Effect on nitrite control of prepared vegetable dishes during storage.

Teng, Xiuxiu; Zhang, Min; Mujumdar, Arun S; Wang, Hongqiang

Teng, Xiuxiu; Zhang, Min; Mujumdar, Arun S; Wang, Hongqiang.

Afiliación

Teng X; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn.
Mujumdar AS; Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada.
Wang H; Tianwei Food Group Incorporated Company, Chengdu, Sichuan 610000, China.

Food Chem ; 388: 132945, 2022 Sep 15.

Article en En | MEDLINE | ID: mdl-35472626

Asunto(s)

Quitosano; Ajo; Aceites Volátiles; Antioxidantes/química; Cápsulas/química; Quitosano/química; Ácido Gálico/química; Nitritos; Verduras

Palabras clave

Gallic acid; Microcapsule; Modified chitosan; Nitrite; Prepared vegetable dishes

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Aceites Volátiles / Quitosano / Ajo Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China

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