Essential Oil Nanoemulsions and Food Applications

Authors

Daniel Mathias Fuzette Amaral
Kanika Bhargava

Keywords:

Nanoemulsions, Properties, Enzymes, Microscopy

Abstract

Food quality, food preservation, and food safety are the most significant concerns in the food industry currently.1 Moreover, consumers demand for minimally processed foods and ready-to-eat fruits and vegetables because of its convenience since they do not need to process the product later.

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Published

2015-08-04

How to Cite

Daniel Mathias Fuzette Amaral, & Kanika Bhargava. (2015). Essential Oil Nanoemulsions and Food Applications. Advances in Food Technology and Nutrition Sciences, 1(4), 84–87. Retrieved from https://openventio.us/index.php/AFTNS/article/view/1972

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Issue

Vol. 1 No. 4 (2015): Volume 1 Issue 4 2015

Section

Articles

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