Literature DB >> 8846992

Effect of some spices as preservatives for storage of lentil (Lens esculenta L.) seeds.

S S El-Maraghy1.   

Abstract

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.

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Year:  1995        PMID： 8846992     DOI： 10.1007/bf02814729

Source DB:  PubMed          Journal:  Folia Microbiol (Praha)        ISSN： 0015-5632            Impact factor:   2.099


  3 in total

1.  Formation of aflatoxin derivatives on thin layer chromatographic plates.

Authors:  W Przyblylski
Journal:  J Assoc Off Anal Chem       Date:  1975-01

2.  Effects of tylosin and nisin on canned food spoilage bacteria.

Authors:  C B DENNY; L E SHARPE; C W BOHRER
Journal:  Appl Microbiol       Date:  1961-03

3.  The detection and estimation of aflatoxin in groundnuts and groundnut materials. IV. Routine assessment of toxicity due to aflatoxin B1.

Authors:  T J Coomes; P C Crowther; B J Francis; L Stevens
Journal:  Analyst       Date:  1965-08       Impact factor: 4.616
  3 in total
  1 in total

1.  Effects of some groundnut packaging methods and protection with Ocimum and syzygium powders on kernel infection by fungi.

Authors:  R T Awuah; W O Ellis
Journal:  Mycopathologia       Date:  2002       Impact factor: 2.574
  1 in total

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