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4 hydroxyanisole/potatis
Länken sparas på Urklipp
7 resultat
Effect of Butylated Hydroxyanisole on Conidial Germination of Toxigenic Species of Aspergillus flavus and Aspergillus parasiticus.
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The fungitoxic effect of butylated hydroxyanisole (BHA) on germination of conidia from seven toxigenic strains of Aspergillus was examined on potato dextrose agar (PDA). At concentrations of 200 μg/ml and above, BHA prevented germination of conidia in all of the test fungi after 24 and 48 h of
Effects of butylated hydroxyanisole, butylated hydroxytoluene and tertiary butylhydroquinone on growth and luteoskyrin production byPenicillium islandicum.
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Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) alone in cultural media were tested for the inhibition of growth and luteoskyrin production by two toxigenic strains ofPenicillium islandicum UST-11 andP. islandicum HLT-6. In potato dextrose agar,
Inhibition of Growth of Mycotoxigenic Fusarium Species by Butylated Hydroxyanisole and/or Carvacrol.
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The antifungal effect of butylated hydroxyanisole (BHA) and carvacrol alone and in combination on six toxigenic Fusarium species was examined in potato dextrose broth (PDB) cultures. The highest percentage of mycelial inhibition was recorded for F. poae in the presence of 200 μg/ml of BHA or
Liquid chromatographic determination of seven antioxidants in dry food.
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The liquid chromatographic determinative step of the official method for propyl gallate, trihydroxybutyrophenone, tert-butylhydroquinone, nordihydroguaiaretic acid, butylated hydroxyanisole (BHA), 3,5-di-tert-butyl-4-hydroxymethylphenol, and butylated hydroxytoluene (BHT) in fats and oils has been
Microbore liquid chromatography with electrochemical detection for the control of phenolic antioxidants in drugs and foods.
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Antioxidants are added to foods and drugs to inhibit their oxidation. As these additives are somewhat toxic, it is necessary to control the amount added to any food or drug. Liquid chromatography (LC) is a powerful tool for this purpose. Many antioxidants are electroactive molecules which enables
Influence of pH Alone and in Combination with Phenolic Antioxidants on Growth and Germination of Mycotoxigenic Species of Fusarium and Penicillium.
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The effect of pH alone and in combination with two phenolic antioxidants on mycelial growth and conidial germination of mycotoxigenic fungi was examined. The mycotoxigenic fungi studied included seven members each of Fusarium and Penicillium genera. The present study was carried out at pH 4, 6, 8,
Effect of deep-fat frying on fat oxidation in soybean oil.
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The frying performance and stability of pure soybean oil (PSBO), soybean oil blended with palm kernel olein and PSBO with an antioxidant mixture of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate and citric acid were compared. The oils were subjected to intermittent
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