Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity

Food Microbiology

Volumn 28, Issue 4, 2011, Pages 727-735

  Kapetanakou, Anastasia E ^a   Ampavi, Anna ^a   Yanniotis, Stavrianos ^a   Drosinos, Eleftherios H ^a   Skandamis, Panagiotis N ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Gelatin; Growth; Modeling; Ochratoxin A; Temperature; Water activity

Indexed keywords

GELATIN; OCHRATOXIN; WATER;

ARTICLE; ASPERGILLUS; BIOLOGICAL MODEL; COMPARATIVE STUDY; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; METABOLISM; METHODOLOGY; VISCOSITY;

ASPERGILLUS; FOOD MICROBIOLOGY; GELATIN; HOT TEMPERATURE; KINETICS; MODELS, BIOLOGICAL; OCHRATOXINS; VISCOSITY; WATER;

ASPERGILLUS CARBONARIUS; FUNGI;

EID: 79954587219     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.06.001     Document Type: Article

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