Curcumin-Based Photosensitization, a Green Treatment in Inactivating Aspergillus flavus Spores in Peanuts

Controlling microbial contamination in foods using effective clean and green technologies is important in producing food with less contaminants. This study investigates the effect of photosensitization treatment using naturally occurring curcumin on inactivating Aspergillus flavus spores on peanuts....

Descripción completa

Detalles Bibliográficos
Autores principales: Mukubesa, Nalukui, Nguenha, Rafael, Hong, Hung T., Seididamyeh, Maral, Netzel, Michael E., Sultanbawa, Yasmina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834325/
https://www.ncbi.nlm.nih.gov/pubmed/35159505
http://dx.doi.org/10.3390/foods11030354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834325/
https://www.ncbi.nlm.nih.gov/pubmed/35159505
http://dx.doi.org/10.3390/foods11030354

Ejemplares similares