Antifungal properties and inhibitory effects upon aflatoxin production by Zingiber officinale essential oil in Aspergillus flavus

International Journal of Food Science and Technology

Volumn 51, Issue 2, 2016, Pages 286-292

  Nerilo, Samuel B ^a   Rocha, Gustavo Henrique O ^b   Tomoike, Caroline ^b   Mossini, Simone A G ^b   Grespan, Renata ^b   Mikcha, Jane M G ^b   Machinski, Miguel ^b  

^a Ingá University Center   (Brazil)

^b STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Aflatoxin; Essential oils; Food safety; Fungicides; Mycotoxins

Indexed keywords

AFLATOXINS; AGRICULTURAL PRODUCTS; AGRICULTURE; ASPERGILLUS; BIOCHEMISTRY; FOOD SAFETY; FUNGI; FUNGICIDES; GAS CHROMATOGRAPHY; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OILS AND FATS; ORBITS;

ANTI-FUNGAL PROPERTIES; ASPERGILLUS FLAVUS; CONIDIAL GERMINATION; INHIBITORY EFFECT; LOW CONCENTRATIONS; MYCELIAL GROWTH; MYCOTOXINS; ZINGIBER OFFICINALE;

ESSENTIAL OILS;

EID: 84953839499     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12950     Document Type: Article

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