Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains

Analytical grade (AG) and industrial grade (IG) of three-food grade antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) were analyzed to prove their fungitoxic effect on Aspergillus section Flavi strains. The effect of interactions among 10 antioxidant...

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Detalles Bibliográficos
Autores principales: Passone, M.A., Resnik, S., Etcheverry, M.G.
Formato: JOUR
Materias:
Aflatoxins
Analytical grade antioxidants
Industrial grade antioxidants
Peanut
aflatoxin B1
antioxidant
butylated hydroxyanisole
butylcresol
propyl paraben
water
article
Aspergillus flavus
controlled study
fungal strain
fungus growth
growth inhibition
growth regulation
incubation temperature
mycelial growth
nonhuman
peanut
Antioxidants
Arachis hypogaea
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Colony Count, Microbial
Dose-Response Relationship, Drug
Food Contamination
Food Microbiology
Food Preservation
Parabens
Temperature
Time Factors
Water
Aspergillus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01681605_v118_n1_p8_Passone
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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