Modelling of growth of aflatoxigenic A. flavus isolates from red chilli powder as a function of water availability

International Journal of Food Microbiology

Volumn 128, Issue 3, 2009, Pages 491-496

  Marín, Sonia ^a   Colom, Carmen ^a   Sanchis, Vicente ^a   Ramos, Antonio J ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Aflatoxins; Aspergillus flavus; Chilli; Moisture content; Water activity

Indexed keywords

AFLATOXIN; AGAR; DESICCANT; ERGOSTEROL; MYCOTOXIN;

ARTICLE; ASPERGILLUS FLAVUS; CULTURE MEDIUM; FOOD; FUNGUS GROWTH; FUNGUS ISOLATION; GROWTH RATE; NONHUMAN; RED CHILLI POWDER; WATER AVAILABILITY;

AGAR; ASPERGILLUS FLAVUS; CAPSICUM; COLONY COUNT, MICROBIAL; ERGOSTEROL; FOOD MICROBIOLOGY; FOOD PRESERVATION; KINETICS; LOGISTIC MODELS; MATHEMATICS; MODELS, BIOLOGICAL; PREDICTIVE VALUE OF TESTS; TEMPERATURE; TIME FACTORS; WATER;

ASPERGILLUS FLAVUS; CAPSICUM; FUNGI;

EID: 57349190037     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.10.020     Document Type: Article

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