Title of article :
Control of food spoilage fungi by ethanol
Author/Authors :
Thien Dao، نويسنده , , Philippe Dantigny، نويسنده ,
Issue Information :
ماهنامه با شماره پیاپی سال 2011
Pages :
9
From page :
360
To page :
368
Abstract :
This review discusses the effects of ethanol on the inhibition of growth and germination of fungi and on the inactivation of fungal spores. After a brief survey on the impact of spoilage fungi on the economy and food quality, the major applications of ethanol in controlling fruit decay and extending the shelf-life of food products are reviewed. Many parameters including minimum inhibitory concentration (MIC) and D-values for various moulds are included. The thermodynamic relationship between the liquid phase and the headspace and the mode of action of ethanol on fungi are explained. Due to their promising use as a fumigant, special attention is paid to ethanol vapours
Keywords :
Inactivation , Predictive mycology , Ethanol , Conidia , Mould , Inhibition , Fungi
Journal title :
Food Control
Serial Year :
2011
Journal title :
Food Control
Record number :
976759
Link To Document :
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