Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation-Reference-Cited by-同舟云学术

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

Published:2022-01-27 Issue:4 Volume:57 Page:2171-2184
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kumar Pradeep¹^ORCID,Mahato Dipendra Kumar²^ORCID,Gupta Akansha³,Pandhi Shikha³,Mishra Sadhna³⁴,Barua Sreejani⁵⁶,Tyagi Vidhi⁷,Kumar Arvind³^ORCID,Kumar Manoj⁸,Kamle Madhu¹

Affiliation:

1. Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India

2. CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin University Burwood VIC 3125 Australia

3. Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India

4. Faculty of Agricultural Sciences GLA University Mathura 281406 India

5. Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur‐721302 India

6. Max Planck Institute for Polymer Research Ackermannweg 10 Mainz 55128 Germany

7. University School of Biotechnology Guru Gobind Singh Indraprastha University Sector 16C Dwarka New Delhi 110078 India

8. Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai 400019 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15563

Reference111 articles.

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5. A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers

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