Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants

The effect of a formulation containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) on total mycoflora and Aspergillus section Flavi populations in natural and inoculated stored peanuts was evaluated. A survey of 480 peanut samples was carried out from July...

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Detalles Bibliográficos
Autores principales: Passone, M.A., Ruffino, M., Ponzio, V., Resnik, S., Etcheverry, M.G.
Formato: JOUR
Materias:
Aspergillus flavus
Aspergillus parasiticus
Chemical control
Peanut
Postharvest
aflatoxin
antioxidant
butylated hydroxyanisole
butylcresol
penicillin G
article
controlled study
food storage
Fusarium
inoculation
isolation procedure
nonhuman
peanut
sampling
tissue types
Aflatoxins
Antioxidants
Arachis hypogaea
Aspergillus
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Colony Count, Microbial
Food Microbiology
Food Preservatives
Fruit
Fungi
Parabens
Penicillium
Seeds
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01681605_v131_n2-3_p211_Passone
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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