Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
Author:
Funder
Ministry of Economy and Competitiveness
FEDER
Facility of Innovation and Analysis in Animal Source Foodstuffs
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference32 articles.
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2. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Science,2012
3. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread;Arroyo;International Journal of Food Microbiology,2005
4. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “ salchichón;Bernáldez;Food Control,2013
5. Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement;Bidlas;International Journal of Food Microbiology,2008
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2. Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production;Fermentation;2024-03-15
3. Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products;Fermentation;2023-01-18
4. Impact of environmental factors on ochratoxin A: From natural occurrence to control strategy;Environmental Pollution;2023-01
5. Ecophysiology of OTA-producing fungi and its relevance in cured meat products;Current Opinion in Food Science;2022-06
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