The control of fungi and mycotoxins by food active packaging: A review
Conventionally used petrochemical-based plastics are poorly degradable and cause severe
environmental pollution. Alternatively, biopolymers (eg, polysaccharides, proteins, lipids …
environmental pollution. Alternatively, biopolymers (eg, polysaccharides, proteins, lipids …
Effects of glucosinolate-derived isothiocyanates on fungi: A comprehensive review on direct effects, mechanisms, structure-activity relationship data and possible …
Plants heavily rely on chemical defense systems against a variety of stressors. The
glucosinolates in the Brassicaceae and some allies are the core molecules of one of the …
glucosinolates in the Brassicaceae and some allies are the core molecules of one of the …
Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears
Fungal spoilage is an important issue for the food industry, leading to food sensory defects,
food waste, economic losses and public health concern through the production of …
food waste, economic losses and public health concern through the production of …
In Silico, Molecular Docking and In Vitro Antimicrobial Activity of the Major Rapeseed Seed Storage Proteins
M Rahman, JJ Browne, J Van Crugten… - Frontiers in …, 2020 - frontiersin.org
Background In addition to their use as an edible oil and condiment crop, mustard and
rapeseed (Brassica napus L., B. juncea (L.) Czern., B. nigra (L.) WDJ Koch, B. rapa L. and …
rapeseed (Brassica napus L., B. juncea (L.) Czern., B. nigra (L.) WDJ Koch, B. rapa L. and …
Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria
Microbial fermentation with lactic acid bacteria (LAB) is a natural food biopreservation
method. Yellow mustard and milk whey are optimum substrates for LAB fermentation. The …
method. Yellow mustard and milk whey are optimum substrates for LAB fermentation. The …
Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread
Whey is a by-product of the cheese industry, yet it contains proteins that have a high
nutritional value and are an important source of antifungal peptides. Food deterioration …
nutritional value and are an important source of antifungal peptides. Food deterioration …
[HTML][HTML] Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging
In this study an active antimicrobial packaging based on the controlled release of Allyl
isothiocyanate (AITC) from mustard seed was designed. The effect of fat content and particle …
isothiocyanate (AITC) from mustard seed was designed. The effect of fat content and particle …
Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin
The presence of mycotoxins in cereals and cereal products remains a significant issue. The
use of natural ingredients such as pumpkin and whey, which contain bioactive compounds …
use of natural ingredients such as pumpkin and whey, which contain bioactive compounds …
Recovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction
In this work, the use of supercritical carbon dioxide, a nontoxic solvent, was proposed to
extract bioactive compounds from Juglans regia L. green husk and was compared to other …
extract bioactive compounds from Juglans regia L. green husk and was compared to other …
Effect of allyl isothiocyanate on transcriptional profile, aflatoxin synthesis, and Aspergillus flavus growth
T de Melo Nazareth, M Alonso-Garrido… - Food Research …, 2020 - Elsevier
The goals of this study were to determine the efficacy of allyl isothiocyanate (AITC) against
the growth of A. flavus and Aflatoxin B 1 (AFB 1) production as well as to evaluate changes …
the growth of A. flavus and Aflatoxin B 1 (AFB 1) production as well as to evaluate changes …