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Scanning electron micrograph (SEM) of an <t>alginate-Natamycin</t> nanocapsule, size between 129 and 157 nm.
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Image Search Results


Scanning electron micrograph (SEM) of an alginate-Natamycin nanocapsule, size between 129 and 157 nm.

Journal: Journal of Advanced Veterinary and Animal Research

Article Title: Packaging fortified with Natamycin nanoparticles for hindering the growth of toxigenic Aspergillus flavus and aflatoxin production in Romy cheese

doi: 10.5455/javar.2021.h485

Figure Lengend Snippet: Scanning electron micrograph (SEM) of an alginate-Natamycin nanocapsule, size between 129 and 157 nm.

Article Snippet: In brief, 0.6 ml Natamycin solution (20 mg/ml ethanol) (Sigma, Chicago, IL No: 32417-50MG) was regularly descended into 20 ml sodium alginate (0.3 mg/ml) (Sigma, Chicago, IL No: W201502) incorporated with 10% ( w/v ) pluronic F-127 (Sigma, Chicago, IL No: P2443).

Techniques:

The effect of Natamycin nanoparticles on total aflatoxin (μg/kg ± SD) by A. flavous after 4 weeks of Romy cheese maturation at 25°C (mean of three trials).

Journal: Journal of Advanced Veterinary and Animal Research

Article Title: Packaging fortified with Natamycin nanoparticles for hindering the growth of toxigenic Aspergillus flavus and aflatoxin production in Romy cheese

doi: 10.5455/javar.2021.h485

Figure Lengend Snippet: The effect of Natamycin nanoparticles on total aflatoxin (μg/kg ± SD) by A. flavous after 4 weeks of Romy cheese maturation at 25°C (mean of three trials).

Article Snippet: In brief, 0.6 ml Natamycin solution (20 mg/ml ethanol) (Sigma, Chicago, IL No: 32417-50MG) was regularly descended into 20 ml sodium alginate (0.3 mg/ml) (Sigma, Chicago, IL No: W201502) incorporated with 10% ( w/v ) pluronic F-127 (Sigma, Chicago, IL No: P2443).

Techniques:

Minimum inhibitory concentrations (MIC) and minimum biocide concentrations (MBC) of EEP, ethanol control and natamycin over isolated bacteria and yeast species of Gorgonzola-type cheese

Journal: Journal of Food Science and Technology

Article Title: Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese

doi: 10.1007/s13197-019-03664-2

Figure Lengend Snippet: Minimum inhibitory concentrations (MIC) and minimum biocide concentrations (MBC) of EEP, ethanol control and natamycin over isolated bacteria and yeast species of Gorgonzola-type cheese

Article Snippet: Cheese preparation The application of EEP onto the cheese surfaces followed the application patterns of the diluted solution of natamycin (Natamax ® ), according to the manufacturer (Danisco 2015 ).

Techniques: Control, Isolation, Bacteria