Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

详细信息    查看全文

• 作者：Federica Saladino^a ; Juan Manuel Quiles^a ; Fernando B. Luciano^b ; Jordi Ma&ntilde ; es^a ; Mó ; nica Ferná ; ndez-Franzó ; n^a ; Giuseppe Meca^a ; ^{giuseppe.meca@uv.es}
• 关键词：Aspergillus spp. ; Loaf bread ; Isothiocyanates ; Shelf life improvements ; Aflatoxin reduction
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：208-214
• 全文大小：724 K
• 卷排序：78

文摘

Antifungal activity of AITC, BITC and PITC against Aspergillus parasiticus in liquid medium. Estimation of the shelf life of breads treated with active packaging of AITC, BITC and PITC. AFs reduction in bread inoculated with A. parasiticus CECT 2681 packaged with AITC, BITC and PITC.