Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolates
- Author
- SANTOS, L1 ; KASPER, R1 ; GIL-SERNA, J2 ; MARIN, S1 ; SANCHIS, V1 ; RAMOS, A. J1
[1] Food Technology Department, University of Lleida, XaRTA-UTPV, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
[2] Department of Microbiology III, Faculty of Biology, University Complutense of Madrid, José Antonio Novais 2, 28040-Madrid, Spain - Source
International journal of food microbiology. 2010, Vol 142, Num 3, pp 354-359, 6 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Aspergillus Carotenoids Growth Ochratoxin A
- Keyword (fr)
- Aspergillus Caroténoïde Croissance Isolat Ochratoxine Paprika Production Epice Fungi Imperfecti Fungi Mycotoxine Pigment Toxine
- Keyword (en)
- Aspergillus Carotenoid Growth Isolate Ochratoxin Paprika Production Spice Fungi Imperfecti Fungi Mycotoxin Pigments Toxin
- Keyword (es)
- Aspergillus Carotenoide Crecimiento Aislado Ocratoxina Paprika Producción Especia Fungi Imperfecti Fungi Micotoxina Pigmento Toxina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23212615
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2010.07.018 
https://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.018
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