Inhibition kinetics of Penicillium verrucosum using different essential oils and application of predictive inactivation models
Author:
Affiliation:
1. Samsun Directorate of Provincial Food Agriculture and Livestock, Samsun, Turkey
2. Yeşilyurt Demir–Çelik Vocational School, Department of Food Processing, Ondokuz Mayis University, Samsun, Turkey
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1308953
Reference35 articles.
1. Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges
2. The presence of Penicillium and Penicillium mycotoxins in food wastes
3. Ochratoxin A decontamination: A review
4. Ochratoxin a: Its Cancer Risk and Potential for Exposure
5. Evidence for synergistic activity of plant-derived essential oils against fungal pathogens of food
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