date:Jan 03, 2019
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Currently, the use of essential oils entails a strong smell and taste, low stability and interaction with the food matrix that decreases its antimicrobial effect. Our system prevents these drawbacks so that the consumer perceives the product as if it had not been processed while the removal of altering microorganisms is complete, explains Mara Ruiz, a researcher at the UPVs Food Technology Department.
The systems used in this study by the UPV and IATA researchers are based on the immobili