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  1. No Access

    Article

    Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice

    The survival of Sacharomyces cerevisiae in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inh...

    Marta Sánchez-Rubio, Amaury Taboada-Rodríguez… in Journal of Food Science and Technology (2018)

  2. No Access

    Article

    The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives

    This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica sero...

    María Teresa Valverde, Rita Cava-Roda… in European Food Research and Technology (2015)

  3. No Access

    Article

    Hydrophobic properties of cardboard coated with polylactic acid and ethylene scavengers

    The corrugated cardboard used in food packaging readily absorbs moisture from the environment, especially when stored under high humidity conditions. In this research, the water barrier of cardboard was modifi...

    Amaury Taboada-Rodríguez… in Journal of Coatings Technology and Research (2013)