Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus Alterações nutricionais em pimenta vermelha em pó após infecção in vitro com Aspergillus flavus

Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus Alterações nutricionais em pimenta vermelha em pó após infecção in vitro com Aspergillus flavus

Quantitative losses in various biochemical constituents like capsaicin, carotenes, ascorbic acid, polyphenols, mineral matter, sugars (soluble and insoluble), protein and fat were estimated after the successful growth of Aspergillus flavus for 30 days on powdered red pepper. The fungal biomass was m...

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Bibliographic Details
Main Authors:	Smita Tripathi, H.N. Mishra
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Microbiologia 2009-03-01
Series:	Brazilian Journal of Microbiology
Subjects:	Aspergillus flavus pimenta em pó alterações nutricionais aflatoxina chili powder nutritional changes aflatoxin
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100024

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