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Microencapsulation: concepts, mechanisms, methods and some applications in food technology
In this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.
Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production
Toxigenic penicillia spoiling frozen chicken nuggets
Influence of storage temperature on growth of Penicillium polonicum and Penicillium glabrum and potential for deterioration of frozen chicken nuggets.
Detection and identification of Penicillium spp. in a frozen chicken nuggets production facility.
Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.
A loop-mediated isothermal amplification (LAMP) based assay for the rapid and sensitive group-specific detection of fumonisin producing Fusarium spp.
MALDI-TOF MS fingerprinting for identification and differentiation of species within the Fusarium fujikuroi species complex
- É. F. Wigmann, J. Behr, R. Vogel, L. Niessen
- BiologyApplied Microbiology and Biotechnology
- 29 April 2019
It is demonstrated that MALDI-TOF MS is a suitable and accurate technology for the identification and differentiation of species within the FFSC as well as an innovative, time-efficient alternative to multilocus sequencing technology (MLST).
Suscetibilidade de Aspergillus Spp. A Ácidos Orgânicos Conforme O Ph
Maria de Jesus Alcano, Raquel Carine Jahn, Catia Daiane Scherer, Evelin Francine Wigmann, Fernanda Saccomori, Vivian Machado Moraes, Marcelo Valle Garcia, Marina Venturini Copetti. Suscetibilidade de…