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dc.creatorDimić, Gordana
dc.creatorKocić-Tanackov, Sunčica
dc.creatorMojović, Ljiljana
dc.creatorPejin, Jelena
dc.date.accessioned2021-03-10T12:52:03Z
dc.date.available2021-03-10T12:52:03Z
dc.date.issued2015
dc.identifier.issn0145-8892
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3096
dc.description.abstractThe inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at gt = 1.25 mu L/mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited As. parasiticus, C. cladosporioides, E. herbariorum and P. chrysogenum at 4.17 mu L/mL. As. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Food Processing and Preservation
dc.titleAntifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phaseen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1787
dc.citation.issue6
dc.citation.other39(6): 1778-1787
dc.citation.rankM23
dc.citation.spage1778
dc.citation.volume39
dc.identifier.doi10.1111/jfpp.12410
dc.identifier.scopus2-s2.0-84953305609
dc.identifier.wos000368126300134
dc.type.versionpublishedVersion


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Приказ основних података о документу