Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2018.09.014
Abstract: Abstract Ochratoxigenic penicillia can grow on the cured meat products surface during their ripening. Ingredients added to cured meat products throughout their processing, and specifically of dry-fermented sausages, consist of a potential strategy to prevent… read more here.
Keywords: penicillium verrucosum; growth; meat products; cured meat ... See more keywords
Efficiency of Hydroxycinnamic Phenolic Acids to Inhibit the Production of Ochratoxin A by Aspergillus westerdijkiae and Penicillium verrucosum
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DOI: 10.3390/ijms21228548
Abstract: Ochratoxin A (OTA) is one of the worldwide most important mycotoxins in terms of health and agroeconomic consequences. With the aim to promote the use of phytochemicals as alternatives to synthetic fungicides, the effect of… read more here.
Keywords: penicillium verrucosum; fer; verrucosum; ochratoxin ... See more keywords