Chemical composition of Ocimum basilicum L. essential oil and its efficacy as a preservative against fungal and aflatoxin contamination of dry fruits

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1840-1846

  Kumar, Ashok ^a   Shukla, Ravindra ^a   Singh, Priyanka ^a   Prakash, Bhanu ^a   Dubey, Nawal K ^a  

^a BANARAS HINDU UNIVERSITY   (India)

Author keywords

Aflatoxin B1; Antifungal; Dry fruits; Essential oil; Ocimum basilicum

Indexed keywords

AFLATOXIN B; ANTI-FUNGAL; ASPERGILLUS FLAVUS; BOTANICAL PRESERVATIVE; CHEMICAL COMPOSITIONS; CHEMICAL PROFILES; DRY FRUITS; FUNGAL ISOLATES; FUNGITOXICITY; GC-MS ANALYSIS; MINIMUM INHIBITORY CONCENTRATION; OCIMUM BASILICUM; SHELF LIFE; STORAGE CONDITION; STORAGE CONTAINER; TOXIGENIC; TOXIGENIC STRAINS;

AFLATOXINS; CHEMICAL ANALYSIS; ESSENTIAL OILS; FUNGI;

FRUITS;

ASPERGILLUS FLAVUS; OCIMUM; OCIMUM BASILICUM;

EID: 79960700311     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02690.x     Document Type: Article

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