Maryam Nakhaee Moghadam

[ 1 ] - Encapsulation of Zataria multiflora Essential Oil in Saccharomyces cerevisiae: Sensory Evaluation and Antibacterial Activity in Commercial Soup

Nowadays rising consumer concern on the safety of synthetic chemical food preservatives is a reason for finding natural new antimicrobial agents, especially among the components of medicinal plants such as Essential Oils (EOs). However, most EOs are sensitive to oxygen, light, and temperature and can be easily degraded. Some EOs have strong taste, flavor, and affect the organoleptic charact...