LC‐MS quantification of scopoletin in cassava ( Manihot Esculenta Crantz) varieties, local derived foods, and activity on some food spoilage fungi

2020 ◽  
Vol 44 (4) ◽  
Author(s):  
Youchahou Njankouo Ndam ◽  
Maximilienne Ascenssion Nyegue ◽  
Pauline Mounjouenpou ◽  
Germain Kansci ◽  
Marie Josiane Kenfack ◽  
...  
Keyword(s):  
Manihot Esculenta ◽  
Food Spoilage ◽  
Manihot Esculenta Crantz ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

Antifungal activity and mechanism of monocaprin against food spoilage fungi

Food Control ◽  
2018 ◽  
Vol 84 ◽  
pp. 561-568 ◽  
Author(s):  
Maomao Ma ◽  
Xuefang Wen ◽  
Yuting Xie ◽  
Zhen Guo ◽  
Rongbin Zhao ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

Inhibitory activity of plumbagin produced by Drosera intermedia on food spoilage fungi

2011 ◽  
Vol 92 (8) ◽  
pp. 1638-1642 ◽  
Author(s):  
Tomás Grevenstuk ◽  
Sandra Gonçalves ◽  
Telma Domingos ◽  
Célia Quintas ◽  
Justin JJ van der Hooft ◽  
...  
Keyword(s):  
Inhibitory Activity ◽  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

Food-Spoilage Fungi

Micro-facts ◽  
2010 ◽  
pp. 286-368
Author(s):  
Peter Wareing
Keyword(s):  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

scholarly journals Characterization of Microorganisms from Fresh Produce in Alberta, Canada Reveals Novel Food-spoilage Fungi

2017 ◽  
Vol 12 (1) ◽  
pp. 20-32 ◽  
Author(s):  
M.W. Harding ◽  
N. Butler ◽  
W. Dmytriw ◽  
S. Rajput ◽  
D.A. Burke ◽  
...  
Keyword(s):  
Fresh Produce ◽  
Food Spoilage ◽  
Novel Food ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

2007 ◽  
Vol 57 (2) ◽  
pp. 209-215 ◽  
Author(s):  
Aycan Yigit ◽  
Mihriban Korukluoglu
Keyword(s):  
Potassium Sorbate ◽  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

Control of food spoilage fungi by ethanol

Food Control ◽  
2011 ◽  
Vol 22 (3-4) ◽  
pp. 360-368 ◽  
Author(s):  
Thien Dao ◽  
Philippe Dantigny
Keyword(s):  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

scholarly journals Antifungal activity of chitosan and its quaternized derivative in gel form and as an edible coating on cut cherry tomatoes

2018 ◽  
Vol 63 (3) ◽  
pp. 271-285 ◽  
Author(s):  
Silva da ◽  
Tamires Bitencourt ◽  
Ana Saltoratto ◽  
Mirna Seleghim ◽  
Odílio Assis
Keyword(s):  
Inhibitory Concentration ◽  
Protective Coatings ◽  
Edible Coating ◽  
Food Spoilage ◽  
Standard Strain ◽  
Fungistatic Action ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi ◽  
Cherry Tomatoes ◽  
Penicillium Strain

The antifungal activities of medium molecular weight chitosan and its hydrosoluble derivative salt N,N,N-trimethylchitosan were examined as both gel and as a solid protective coating against three common food spoilage fungi (Penicilliumsp., wild Aspergillussp. and one standard strain of Aspergillusflavus). The salt derivative is characterized by having permanent positive charges and is expected to have a higher antimicrobial activity than commercial chitosan. In gel form, the minimum inhibitory concentration (MIC) resulted in the same value for both polymers against all tested fungi (> 2.0 gl-1). The derivative presented a significant fungistatic action against the Penicillium strain within the concentration range of 0.2 to 0.6 gl-1. When applied as protective coatings on freshly cut cherry tomatoes, the commercial chitosan appeared to be more effective in forming stable films and preventing fungal infestation than its derivative. Less than 20?25% of samples were infected after one week of incubation when compared to control (uncoated) and chitosan treated samples.

Risk analysis and rapid detection of the genus Thermoascus, food spoilage fungi

Food Control ◽  
2014 ◽  
Vol 41 ◽  
pp. 7-12 ◽  
Author(s):  
Kouichi Hosoya ◽  
Motokazu Nakayama ◽  
Daisuke Tomiyama ◽  
Tetsuhiro Matsuzawa ◽  
Yumi Imanishi ◽  
...  
Keyword(s):  
Risk Analysis ◽  
Rapid Detection ◽  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

scholarly journals Characterization of food spoilage fungi by FTIR spectroscopy

2013 ◽  
Vol 114 (3) ◽  
pp. 788-796 ◽  
Author(s):  
V. Shapaval ◽  
J. Schmitt ◽  
T. Møretrø ◽  
H.P. Suso ◽  
I. Skaar ◽  
...  
Keyword(s):  
Ftir Spectroscopy ◽  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi
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