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dc.creatorBošković, Marija
dc.creatorGlišić, Milica
dc.creatorĐorđević, Jasna
dc.creatorVranesević, J.
dc.creatorĐorđević, V.
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:28:56Z
dc.date.available2020-06-03T14:28:56Z
dc.date.issued2019
dc.identifier.issn1755-1307
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1675
dc.description.abstractAmong other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meats organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pate and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.en
dc.publisherIop Publishing Ltd, Bristol
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.source60th International Meat Industry Conference (MEATCON2019)
dc.titlePreservation of meat and meat products using nanoencapsulated thyme and oregano essential oilsen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractЂорђевић, В.; Балтић, Милан Ж.; Глишић, Милица; Бошковић, Марија; Вранесевић, Ј.; Ђорђевић, Јасна;
dc.citation.volume333
dc.citation.spageUNSP 012038
dc.citation.other333: UNSP 012038
dc.identifier.wos000509758800038
dc.identifier.doi10.1088/1755-1315/333/1/012038
dc.identifier.scopus2-s2.0-85074662006
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/630/1674.pdf
dc.identifier.rcubconv_2555
dc.type.versionpublishedVersion


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