Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.10.054
Abstract: Abstract The occurrence of microorganisms in cheese rinds provokes important economic losses in cheese factories. This may be solved in an environmentally-friendly manner using different edible and biodegradable active coatings. Aromatic plants are particularly well… read more here.
Keywords: chamaecyparissus solid; chamaecyparissus; solid product; santolina chamaecyparissus ... See more keywords
The Effect of Santolina chamaecyparissus and Tagetes patula Essential Oils on Biochemical Markers of Oxidative Stress in Aphids
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DOI: 10.3390/insects12040360
Abstract: Simple Summary Due to numerous side effects associated with extensive use of chemical insecticides, there is a need to develop eco-friendly alternative methods for insect pest control. One of these alternatives may be the use… read more here.
Keywords: santolina chamaecyparissus; chamaecyparissus tagetes; chamaecyparissus; essential oils ... See more keywords