Formulation of nanoemulsions from selected spice essential oils and their major components to combat food borne pathogens in minimally processed pineapples

dc.contributor.guide	Vadivel V
dc.coverage.spatial
dc.creator.researcher	Anand Prakash
dc.date.accessioned	2022-02-15T06:55:23Z
dc.date.available	2022-02-15T06:55:23Z
dc.date.awarded	2020
dc.date.completed	2020
dc.date.registered	2016
dc.description.abstract	Abstract included newline
dc.description.note	Appendix 207-210p
dc.format.accompanyingmaterial	None
dc.format.dimensions	28cm
dc.format.extent	xvii, 210p
dc.identifier.uri	http://hdl.handle.net/10603/362387
dc.language	English
dc.publisher.institution	School of Chemical and Biotechnology
dc.publisher.place	Thanjavur
dc.publisher.university	SASTRA University
dc.relation	338
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.subject.keyword	Life Sciences
dc.subject.keyword	Minimally Processed Pineapples
dc.subject.keyword	Nanoemulsions
dc.subject.keyword	Spice essential Oils
dc.title	Formulation of nanoemulsions from selected spice essential oils and their major components to combat food borne pathogens in minimally processed pineapples
dc.title.alternative
dc.type.degree	Ph.D.