Antifungal activity stability of flaxseed protein extract using response surface methodology

Journal of Food Science

Volumn 73, Issue 1, 2008, Pages

  Xu, Y ^a   Hall III, C ^a   Wolf Hall, C ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Antifungal; Flaxseed protein; Heat; pH; Response surface methodology

Indexed keywords

ANTIFUNGAL AGENT; FOOD PRESERVATIVE; VEGETABLE PROTEIN;

ARTICLE; ASPERGILLUS FLAVUS; CHEMISTRY; DRUG EFFECT; FLAX; FOOD CONTAMINATION; FOOD PRESERVATION; FUNGUS; FUSARIUM; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; PENICILLIUM; PH; TEMPERATURE; TIME;

ANTIFUNGAL AGENTS; ASPERGILLUS FLAVUS; FLAX; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD PRESERVATIVES; FUNGI; FUSARIUM; HYDROGEN-ION CONCENTRATION; PENICILLIUM; PLANT PROTEINS; TEMPERATURE; TIME FACTORS;

ASPERGILLUS FLAVUS; FUNGI; GIBBERELLA ZEAE; LINUM USITATISSIMUM; PENICILLIUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM SP.;

EID: 38349053728     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00576.x     Document Type: Article

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