Results 221 to 230 of about 148,207 (264)

Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film

, 2020
In order to evaluate the effects of microbial polysaccharides and plant polysaccharides on the release of essential oil from chitosan-based composite films, the xanthan gum, pullulan, gum tragacanth and arabic gum were used to prepare the chitosan-thyme ...
Huan Lian, Jingying Shi, Xiaoyan Zhang, Yong Peng   +3 more
semanticscholar   +1 more source

Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils

Journal of Food Science, 2010
Abstract:  The present study evaluated the effects of thyme and balm essential oils on the 3‐wk storage of fresh chicken breast meat at 4 °C. Thyme and, to a lesser extent, balm essential oils reduced DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical formation in the meat (25% to 30% and 20%, respectively). Treatment
Florinda Fratianni, DE MARTINO, LAURA, Antonio Melone, DE FEO, Vincenzo, Raffaele Coppola, Filomena Nazzaro   +5 more
openaire   +5 more sources

Kaolin incorporated with thyme essential oil for humidity-controlled antimicrobial food packaging

Food Packaging and Shelf Life, 2023
Liping Zhou, Mingda Hao, Tiantian Min, Xiaochun Bian, Haishun Du, Xiaoli Sun, Zhu-Wu Zhu, Yongqiang Wen   +7 more
semanticscholar   +1 more source

Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices

Food and Bioprocess Technology, 2022
G. Viacava, Marianina Perez Cenci, M. R. Ansorena   +2 more
semanticscholar   +1 more source

Improving fungal decay resistance of solvent and waterborne polyurethane-coated wood by free and microencapsulated thyme essential oil

Journal of Coatings Technology and Research, 2022
Seyed Mahmoud Miri Tari, A. Tarmian, M. Azadfallah   +2 more
semanticscholar   +1 more source

Thyme essential oil nano-emulsion/Tamarind starch/Whey protein concentrate novel edible films for tomato packaging

Food Control, 2022
G. Ghoshal, S. Thakur
semanticscholar   +1 more source

Nanocochleates of thyme essential oil: preparation, optimization and characterization

2017
Essential oils (EOs) are widely used as natural preservatives in foods to control lipid oxidation and spoilage by microorganisms. In this study nanocochleates (NCs), based on phosphatidylcholine, cholesterol and calcium ions were loaded with 1 mg or 0.5 mg/100 ml of TEO and fully characterised. Particle size of TEO NCs were ca.
ASPREA, MARTINA, LETO, ISABELLA, BERGONZI, MARIA CAMILLA, BILIA, ANNA RITA   +3 more
openaire   +1 more source

Dietary supplementation of thyme essential oil in broiler chickens

2017
Beneficial influence of herbal products and phytogenic feed additives on animal health and performance is an actual topic for the worldwide research. Phytogenic feed additives contain a high number of bioactive plant compounds and each of them can specifically influence an animal organism.
Vladimíra Oceová, Remigius Chizzola, Giovanna Battelli, tefan Faix   +3 more
openaire   +2 more sources

Antibacterial mechanisms of thyme essential oil nanoemulsions against Escherichia coli O157:H7 and Staphylococcus aureus: Alterations in membrane compositions and characteristics

Innovative Food Science & Emerging Technologies, 2022
Qiao He, Lianjiao Zhang, Zhehao Yang, Tian Ding, Xingqian Ye, Donghong Liu, Mingming Guo   +6 more
semanticscholar   +1 more source

Effects of dietary vitamin C, thyme essential oil, and quercetin on the immunological and antioxidant status of common carp (Cyprinus carpio)

Aquaculture, 2022
Hamed Ghafarifarsani, S. Hoseinifar, Susan Javahery, Hien Van Doan   +3 more
semanticscholar   +1 more source