Effect of some spices as preservatives for storage of lentil (Lens esculenta L.) seeds
| Autor: | S. S. M. El-Maraghy |
|---|---|
| Rok vydání: | 1995 |
| Předmět: |
Preservative
Aflatoxin Aflatoxin B1 Cinnamomum zeylanicum Cassia Food Contamination Biology Microbiology chemistry.chemical_compound Magnoliopsida food Aflatoxins Botany Food science Spices Mycotoxin Food Preservatives Plants Medicinal Fungi Fabaceae General Medicine biology.organism_classification food.food Lens esculenta Fungicides Industrial chemistry Seeds Food contaminant |
| Zdroj: | Folia microbiologica. 40(5) |
| ISSN: | 0015-5632 |
| Popis: | The high antimycotic activity of four kinds of spices, viz, Chinese cassia, cinnamon, clove and thyme, were tested as preservatives for agricultural commodities. Clove, thyme and a mixture of the four kinds of spice completely inhibited aflatoxin production on lentil seeds during eight weeks of incubation. Chinese cassia and cinnamon partially inhibited the aflatoxin production. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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