Browsing Tecnologia dels Aliments by Subject "Temperature"
Now showing items 1-5 of 5
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Effects of temperature, water activity and incubation time on fungal growth and aflatoxin B1 production by toxinogenic Aspergillus flavus isolates on sorghum seeds
(Elsevier, 2016)Sorghum, which is consumed in Tunisia as human food, suffers from severe colonization by several toxigenic fungi and contamination by mycotoxins. The Tunisian climate is characterized by high temperature and humidity ... -
Environmental stress responses of the Bacillus amyloliquefaciens CPA-8-formulated products on nectarines and peaches
(Elsevier, 2017)The biocontrol agent Bacillus amyloliquefaciens CPA-8 has been suggested as an effective alternative to chemical applications against brown rot caused by Monilinia spp. This study aimed to describe the population dynamics ... -
Induced accumulation of individual carotenoids and quality changes in tomato fruits treated with pulsed electric fields and stored at different post-treatments temperatures
(Elsevier B.V., 2018)Pulsed electric fields (PEF) have been proposed to elicit an increase in the content of health-related compounds in plant-based products. It has been previously demonstrated that PEF treatments may be applied to significantly ... -
Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn
(Elsevier, 2011)The aim of this study was to model the effects of temperature (10–40 °C) and aw (0.80–0.98), in two media (Czapek yeast agar: CYA; corn extract medium: CEM) on the growth rates and growth boundaries (growth–no growth ... -
Studies on the interaction between grape-associated filamentous fungi on a synthetic medium
(Elsevier, 2007)Eleven fungi isolated from grapes and sun-dried grapes (Alternaria alternata, Cladosporium herbarum, Eurotium amstelodami, Penicillium janthinellum, P. decumbens, Trichoderma harzianum, Candida sp., Aspergillus carbonarius ...