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β-Cyclodextrins and Liposomes as encapsulating vectors of Oregano (Origanum vulgare L.) essential oil: Evaluation of their antimicrobial activity against Listeria monocytogenes and Salmonella spp. in 'Kefir Milk' and 'Katiki Domokou' cheese

Autor: Gounadaki A.S., Bozinaki D., Mesimeri I-D., Moschopoulou G., Kintzios S., Skandamis P.N.

Introduction:Encapsulation of oregano essential oil (OEO) protects it from oxidation and volatilization and is considered an alternative antimicrobial application. Purpose:To study the antimicrobial activity againstL. monocytogenesandSalmonellaspp. o

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Impact and ranking of intervention strategies for the target artisanal fermented foods

Autor: Gonzales-Barron, U., Cadavez, V., Valero, A., Boudhrioua, N., Achemchem, F., Skandamis, P., Kintzios, S., de Cesare, A., Manfreda, G., Tenenhaus-Aziza, F., Guillier, L.

The present report compiles the results of simulation process risk models testing selected scenarios with views to defining the most effective (bio-)intervention strategies or control measures that contribute to reducing the exposure of consumers to

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Capabilities and features planned for the ArtiSaneFood decision-support tool

Autor: Tenenhaus-Aziza, F., Guillier, L., Skandamis, P., Kintzios, S., Valero, A., Achemchem, F., Boudhrioua, N., Cadavez, V., Gonzales-Barron, U.

This document constitutes D8.1, whose objective is to list the ideal capabilities and features of a food safety decision-support tool for use by artisanal food producers, in order to design the concept of a new and differentiated tool.

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Biopreservation methods as inhibitors of pathogens in enhanced processes of artisanal foods

Autor: Valero, A., Cadavez, V., Achemchem, F., Boudhrioua, N., Kintzios, S., Skandamis, P., Gonzales-Barron, U.

Deliverable 5.4 describes the behaviour of foodborne pathogens regarding the changes observed after the application of specific biopreservation methods during the fate studies, with the purpose of enhancing the microbial safety of the fermented artis

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Β-Cyclodextrins and Lipidic Dispersions as Encapsulating Vectors of Oregano (Origanum vulgare L.) Essential Oil: Characterization and Evaluation of Their Antimicrobial Activity Against Listeria Monocytogenes in Broth and Model Food

Autor: Gounadaki, A.S., Bozinaki, D., Mesimeri I-D., Moschopoulou, G., Kintzios, S., Skandamis P.N

Introduction: The hydrophobicity, strong flavor and high volatility of essential oils impede their commercial application in foods. Purpose: To study the encapsulation of Oregano essential oil (OEO) in β-cyclodextrin (β-CD) and lipidic dispersions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e12017c79bbfedac07ec53b170c9d04

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