Use of allyl isothiocyanate-containing sachets to reduce aspergillus flavus sporulation in peanuts

Packaging Technology and Science

Volumn 27, Issue 7, 2014, Pages 549-558

  Otoni, Caio Gomide ^a   Soares, Nilda De Fátima Ferreira ^a   Da Silva, Washington Azevêdo ^b   Medeiros, Eber Antonio Alves ^a   Baffa Junior, José Carlos ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b FEDERAL UNIVERSITY OF SÃO JOÃO DEL REI   (Brazil)

Author keywords

active packaging; allyl isothiocyanate; antimicrobial sachet; Aspergillus flavus; peanuts

Indexed keywords

AFLATOXINS; ASPERGILLUS; ESSENTIAL OILS; FOOD PRESERVATION; MICROORGANISMS;

ACTIVE PACKAGING; ALLYL ISOTHIOCYANATE; ANTIMICROBIAL SACHET; ASPERGILLUS FLAVUS; PEANUTS;

OILS AND FATS;

ARACHIS HYPOGAEA; ASPERGILLUS FLAVUS; FUNGI;

EID: 84902244241     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.2063     Document Type: Article

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