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Information Seminar Paper

Title

PREPARATION AND EVALUATION OF ESSENTIAL OIL-LOADED CHITOSAN-BASED NANOPARTICLES AS FOOD ADDITIVES

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Abstract

 BACKGROUND AND AIM: OXIDATIVE STRESS IS A PHENOMENON IN WHICH THE EXCESSIVE PRODUCTION OF FREE RADICALS (AS IN MICROBIAL INFECTIONS) HAPPENS. DUE TO HEALTH AND ENVIRONMENTAL ISSUES, THERE IS AN INCREASING TREND TOWARDS THE APPLICATION OF EDIBLE ANTIOXIDANT AGENTS IN FOOD PRODUCTS. BY THIS WAY, IT IS POSSIBLE TO EXTEND THE SHELF LIFE OF FOOD MATERIALS IN BENCH OR REFRIGERATED STORAGE. ...

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