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Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity |
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| Authors: | Kapetanakou Anastasia E Ampavi Anna Yanniotis Stavrianos Drosinos Eleftherios H Skandamis Panagiotis N |
| Affiliation: | a Laboratory of Food Quality Control and Hygiene, Department of Food Science & Technology, Agricultural University of Athens, Greece b Laboratory of Food Process Engineering, Processing and Preservation of Agricultural Products, Department of Food Science & Technology, Agricultural University of Athens, Greece |
| Abstract: | |
| Keywords: | Ochratoxin A Growth Modeling Gelatin Temperature Water activity |
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