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
Optimization and Comparison of Ultrasound and Microwave-Assisted Extraction of Phenolic Compounds from Cotton-Lavender (Santolina chamaecyparissus L.)
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DOI: 10.3390/agronomy11010084
Abstract: The interest in natural phenolic compounds has increased because of their attractive use especially as antioxidant and antimicrobial agents in foods. The large content in phenolic compounds of interest in Santolina chamaecyparissus L. (S. chamaecyparissus)… read more here.
Keywords: extraction; santolina chamaecyparissus; assisted extraction; phenolic compounds ... 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