Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis

Food Control

Volumn 23, Issue 2, 2012, Pages 515-521

  Audenaert, Kris ^a,b   Monbaliu, Sofie ^b   Deschuyffeleer, Nick ^a,b   Maene, Peter ^a,b   Vekeman, Femke ^a,b   Haesaert, Geert ^a,b   De Saeger, Sarah ^b   Eeckhout, Mia ^a,b  

^a UNIVERSITY COLLEGE GHENT   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

DON; Electrolyzed oxidizing water (EOW); Fusarium spp.; Reactive oxygen species; Wheat

Indexed keywords

BACTERIA (MICROORGANISMS); FUNGI; FUSARIUM; GIBBERELLA ZEAE; TRITICUM AESTIVUM;

EID: 80053130700     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.08.024     Document Type: Article

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