Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion

Bibliographic Details
Published in:Food Control
Main Authors: Mutz, Yhan S., Ramos, Carolina, Guerra Monteiro, Maria Lucia, Dutra da Silva, Bruno, Torres, Luiz, Tessaro, Leticia, Conte-Junior, Carlos A.
Other Authors: Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2023
Subjects:
Food Science
Biotechnology
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.foodcont.2023.110004
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spelling crelsevierbv:10.1016/j.foodcont.2023.110004 2023-10-01T03:59:13+02:00 Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion Mutz, Yhan S. Ramos, Carolina Guerra Monteiro, Maria Lucia Dutra da Silva, Bruno Torres, Luiz Tessaro, Leticia Conte-Junior, Carlos A. Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Conselho Nacional de Desenvolvimento Científico e Tecnológico 2023 http://dx.doi.org/10.1016/j.foodcont.2023.110004 https://api.elsevier.com/content/article/PII:S0956713523004048?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0956713523004048?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ https://doi.org/10.15223/policy-017 https://doi.org/10.15223/policy-037 https://doi.org/10.15223/policy-012 https://doi.org/10.15223/policy-029 https://doi.org/10.15223/policy-004 Food Control volume 154, page 110004 ISSN 0956-7135 Food Science Biotechnology journal-article 2023 crelsevierbv https://doi.org/10.1016/j.foodcont.2023.110004 2023-09-01T00:33:07Z Article in Journal/Newspaper Salmo salar ScienceDirect (Elsevier - via Crossref) Food Control 154 110004
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Food Science
Biotechnology
spellingShingle Food Science
Biotechnology
Mutz, Yhan S.
Ramos, Carolina
Guerra Monteiro, Maria Lucia
Dutra da Silva, Bruno
Torres, Luiz
Tessaro, Leticia
Conte-Junior, Carlos A.
Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion
topic_facet Food Science
Biotechnology
author2 Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
format Article in Journal/Newspaper
author Mutz, Yhan S.
Ramos, Carolina
Guerra Monteiro, Maria Lucia
Dutra da Silva, Bruno
Torres, Luiz
Tessaro, Leticia
Conte-Junior, Carlos A.
author_facet Mutz, Yhan S.
Ramos, Carolina
Guerra Monteiro, Maria Lucia
Dutra da Silva, Bruno
Torres, Luiz
Tessaro, Leticia
Conte-Junior, Carlos A.
author_sort Mutz, Yhan S.
title Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion
title_short Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion
title_full Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion
title_fullStr Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion
title_full_unstemmed Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion
title_sort optimizing salmonella enteritidis inactivation in salmon (salmo salar) by the combined treatment of uv-led and of origanum vulgare essential oil nanoemulsion
publisher Elsevier BV
publishDate 2023
url http://dx.doi.org/10.1016/j.foodcont.2023.110004
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https://api.elsevier.com/content/article/PII:S0956713523004048?httpAccept=text/plain
genre Salmo salar
genre_facet Salmo salar
op_source Food Control
volume 154, page 110004
ISSN 0956-7135
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
https://doi.org/10.15223/policy-017
https://doi.org/10.15223/policy-037
https://doi.org/10.15223/policy-012
https://doi.org/10.15223/policy-029
https://doi.org/10.15223/policy-004
op_doi https://doi.org/10.1016/j.foodcont.2023.110004
container_title Food Control
container_volume 154
container_start_page 110004
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