New approach to the fungal decontamination of wheat used for wheat sprouts: Effects of aminolevulinic acid

International Journal of Food Microbiology

Volumn 116, Issue 1, 2007, Pages 153-158

  Lukšiene, Živile ^a   Danilčenko, Honorata ^b   Tarasevičiene, Živile ^b   Anusevičius, Žilvinas ^a   Maroziene, Audrone ^a   Nivinskas, Henrikas ^a  

^a VILNIUS UNIVERSITY   (Lithuania)

^b VYTAUTAS MAGNUS UNIVERSITY   (Lithuania)

Author keywords

5 Aminolevulinic acid; Antioxidant enzymes; Germination; Microfungi; Wheat seeds

Indexed keywords

AMINOLEVULINIC ACID; REACTIVE OXYGEN METABOLITE;

ACID FOOD TREATMENT; ARTICLE; ENZYME ACTIVITY; FUNGUS; GERMINATION; NONHUMAN; WHEAT;

AMINOLEVULINIC ACID; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FUNGI; GERMINATION; NUTRITIVE VALUE; PHOTOSENSITIZING AGENTS; SEEDS; TRITICUM;

TRITICUM AESTIVUM;

EID: 33947665627     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.12.040     Document Type: Article

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