Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension-Reference-Cited by-同舟云学术

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

Published:2018-06-05 Issue:13 Volume:98 Page:5011-5018
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Denardi-Souza Taiana¹,Luz Carlos²,Mañes Jordi²,Badiale-Furlong Eliana¹,Meca Giuseppe²^ORCID

Affiliation:

1. Laboratory for Mycotoxins and Food Science, School of Chemistry and Food; Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros; Rio Grande Brazil

2. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy; University of Valencia, Av. Vicent Andrés Estellés s/n; Burjassot Spain

Funder

Ministerio de Economia y Competitividad

Generalitat Valenciana

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9035/fullpdf

Reference31 articles.

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4. Toxicity, metabolism, and impact of mycotoxins on humans and animals;Hussein;Toxicology,2001

5. Mycotoxins in the food chain: human health implications;Bryden;Asia Pac J Clin Nutr,2007

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