Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage

Food Microbiology

Volumn 46, Issue , 2015, Pages 307-313

  Choi, Seonyeong ^a   Jun, Hyejung ^a   Bang, Jihyun ^a   Chung, Soo Hyun ^a   Kim, Yoonsook ^b   Kim, Byeong sam ^b   Kim, Hoikyung ^c   Beuchat, Larry R ^d   Ryu, Jee Hoon ^a  

^a Korea University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Wonkwang University   (South Korea)

^d UNIVERSITY OF GEORGIA   (United States)

Author keywords

Aspergillus flavus; Fusarium graminearum; Milling; Relative humidity; Rice; Temperature

Indexed keywords

AFLATOXIN;

ANALYSIS; ASPERGILLUS FLAVUS; BIOSYNTHESIS; CHEMISTRY; CLASSIFICATION; EVALUATION STUDY; FOOD CONTAMINATION; FOOD HANDLING; FOOD STORAGE; FUNGUS SPORE; FUSARIUM; GROWTH, DEVELOPMENT AND AGING; HUMIDITY; METABOLISM; MICROBIOLOGY; PARTICLE SIZE; PROCEDURES; RICE; TEMPERATURE;

AFLATOXINS; ASPERGILLUS FLAVUS; FOOD CONTAMINATION; FOOD HANDLING; FOOD STORAGE; FUSARIUM; HUMIDITY; ORYZA SATIVA; PARTICLE SIZE; SPORES, FUNGAL; TEMPERATURE;

EID: 84907228540     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.08.019     Document Type: Article

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