Paster, N. and Bullerman, L.B. (1988) Mould Spoilage and Mycotoxin Formation in Grains as Controlled by Physical Means. International Journal of Food Microbiology, 7, 257-265.
http://dx.doi.org/10.1016/0168-1605(88)90044-X

has been cited by the following article:

• TITLE: Microencapsulation of Rosemary Essential Oil by Co-Extrusion/Gelling Using Alginate as a Wall Material

  AUTHORS: Celia Dolçà, Marcela Ferrándiz, Lucia Capablanca, Esther Franco, Elena Mira, Fernanda López, David García

  KEYWORDS: Sodium Alginate, Rosemary Oil, Co-Extrusion, Gelling, FTIR, DSC, TGA

  JOURNAL NAME: Journal of Encapsulation and Adsorption Sciences, Vol.5 No.3, August 25, 2015

  ABSTRACT: An essential oil is the volatile lipophilic component extracted from plants. Microencapsulation systems protect the essential oil from degradation and evaporation, and at the same time allow a sustained release. This work analyzed and characterized the rosemary essential oil microcapsules prepared by co-extrusion technique using alginate as wall material and calcium chloride as cross linker. Several instrumental techniques were used: optical microscopy, coulter counter, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), termogravimetric analysis (TGA), spectrophotometry, antimicrobial test and chromatography. Results show that rosemary oil has pesticidal properties, and its microencapsulation allows knowing that these properties remain inside the microcapsules.