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7. BIBLIOGRAFIA

1. Arias-Echandi M.L. Utzinger-Villiger D. Monge-Rojas R. (1997). Microbiological quality of some spices in Costa Rica. Rev. Biol. Trop. 45: 692-694.

2. Arora D. S., Kaur J. (1999). Antimicrobial activity of spices. Int. J. Antimicrob. Agents. 12: 257-262.

3. Aziz N.H., Youssef Y.A., El-Fouly M.Z., Moussa L.A. (1998). Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins. Bot. Bull. Acad. Sin. 39: 279-285.

4. Bachman S., Gieszczynska J. (1973). Aspects of the introduction of food irradiation in Developing Countries. FAO/IAEA. pp. 33-41.

5. Banerjee M., Sarkar P. K. (2003). Microbiological quality of some retail spices in India. Food Res. Internat. 36: 469-474.

6. Baxter R., Holzapfel W.H. (1982). A microbial investigation of selected spices, herbs, and additives in South Africa. J. Food Sci. 47: 570-578.

7. Bennett J.W., Klich M. (2003). Mycotoxins. Clin. Microbiol. Rev.16: 497-516.

8. Beuchat L.R. (1992). Media for detecting and enumerating yeasts and moulds. Int. J. Food Microbiol. 17: 145-158.

9. Beuchat L.R. (1993). Selective media for detecting and enumerating foodborne yeasts. Int. J. Food Microbiol. 19: 1-14.

10. Blaser P. (1978). Comparison of methods for the quantitative detection of moulds in foods. III Comparison of different culture media for the mould plate count. Zentralbl. Bakteriol. 167: 146-164.

11. Boisen F., Skovgaard N., Ewalds S., Olsson G., Wirtanen G. (1992). Quantitation of microorganisms on raw minced meat using the direct epifluorescent filter technique: NMKL collaborative study. J. AOAC Internat. 75: 465-473.

12. Bugno A., Aparecida Buzzo Almodovar A., Caldas Pereira T., de Jesus Andreoli Pinto T., Sabino M. (2006). Occurrence of toxigenic fungi in herbal drugs. Brazilian J. Microbiol. 37: 47-51.

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13. Bullerman L.B., Liew F.Y., Seier S.A. (1977). Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. J. Food Sci. Chicago. 42: 1107-1109.

14. Christensen C.M., Fanse H.A., Nelson G.H., Fern Bates, Mirocha C.J. (1967). Microflora of Black and Red Pepper. Applied Microbiol. 15: 22-626. 15. Colacurci B., Pedata E., Tifi A., Viscardi A.E., Papasso G., Tudino M.,

D’Alessio A., Accardo A., Menna A. (2007). Valutazione dello stato igienico delle spezie relativa ad un programma coordinato di controlli ufficiali dei prodotti alimentari per l’anno 2004. Biologi italiani. 6: 58-67.

16. Das Chagas Oliveira Freire F., Offord L. (2002). Bacterial and yeast counts in Brazilian commodities and spices. Brazilian Journal of Microbiology. 33: 145-148.

17. De Koe W.J. (1999). Regulations of the European Union for mycotoxins in foods. Arh. Hig. Rada. Toksikol. 50: 37-46.

18. Delincèe H. (1998). Detection of food treated with ionizing radiation. Trends Food Sci. Technol. 9: 73-82.

19. Diehl J.F., Adam S., Delincèe H., Jakubick V. (1978). Radiolysis of carbohydrates and of carbohydrate containing foodstuffs. J. Agric. Food Chem. 26:15.

20. Domsch K.H., Gams W., Traute-Heidi Anderson, Ihw Verlag (1993). Compendium of soil fungi. Volume 1: pp.76-541.

21. EFSA Meeting Summary Report (2005). EFSA/WHO International Conference with support of ILSI Europe on risk assessment of compounds that are both genotoxic and carcinogenic. 16-18 November 2005, Brussels, Belgium.

22. El-Kady I.A., El-Maraghy S.S., Eman Mostafa M. (1995). Natural occurrence of mycotoxins in different spices in Egypt. Folia Microbiol (Praha). 40: 297-300.

23. Elshafie A., Al-Rashdi T., Al-Bahry S., Bakheit C. (2003). Fungi and aflatoxins associated with spices in the Sultanate of Oman. Mycopathol. 155: 155-160.

24. Farkas J. (1983). Radurization and racididation of spices. In: Josephson, E.S. & Peterson, M.S. (Eds.) Preservation of Food by Ionizing Radiation. Vol. III. pp. 109-128. CRC Press, Inc.Boca Raton, Florida.

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25. Fink-Gremmels J. (1999). Mycotoxins: their implications for human and animal health. Vet. Q. 21: 115-120.

26. Flannigan B., Hui S.C. (1976). The occurance of aflatoxin-producing strains of Aspergillus flavus in the mould floras of ground spices. J. Appl. Bacteriol. 41: 411-418.

27. Gangneux J.P., Noussair L., Bouakline A., Roux N., Lacroix C., Derouin F. (2004). Experimental assessment of disinfection procedures for eradication of Aspergillus fumigatus in food. Blood. 104: 2000-2002.

28. Garrido D., Jodral M., Pozo R. (1992). Mold flora and aflatoxin-producing strains of Aspergillus flavus in spices and herbs. J. Food Protect. 55: 451-452.

29. Hara S., Fennell D. I., Hesseltine C.W. (1974). Aflatoxin producing strains of Aspergillus flavus detected by fluorescence of agar medium under ultraviolet light. Appl. Microbiol. 27: 1118-1123.

30. Inal T., Keskin S., Tolgay Z., Tezcan I. (1975). Sterilization of spices by means of gamma rays. Fleischwirtschaft. 55: 675-677.

31. Iurlina M.O., Saiz A.I., Fuselli S.R., Fritz R. (2006). Prevalence of Bacillus spp. in different food products in Argentina. Food Sci.Technol. 39: 105-110.

32. Lupina T., Cripps H. (1987). UV spectrophotometric determination of piperine in pepper preparations: collaborative study. J. Assoc. Off. Anal Chem. 70: 112-113.

33. Madhyastha M.S., Bhat R.V. (1984). Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents. Appl. Environ. Microbiol. 48: 376-379.

34. Mandeel Q.A. (2005). Fungal contamination of some imported spices. Mycopathol. 159: 291-298.

35. Martins M.L., Martins H.M., Bernardo F. (2001). Aflatoxins in spices marked in Portugal. Food Additives and Contaminants. 18 (4): 315-319. 36. McKee L.H. (1995). Microbial Contamination of Spices and Herbs: A

Review. Lebensm. Wiss. u. Technol. 28:1-11.

37. Misra N. (1981). Influence of temperature and relative humidity on fungal flora of some spices in storage. Zeit. Lebensmittel. Forsch. A. 172 : 30-31. 38. Nielsen V., Rios R. (2000). Inhibition of fungal growth on bread by volatile

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components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. Intern. J. Food Microbiol. 60: 219-229.

39. Oh K.N., Lee S.Y., Lee H.J., Kim K.E., Yang J.S. (2002). Screening of gamma irradiated spices in Korea by using a microbial method (DEFT/APC). Food Control. 14: 489-494.

40. Ramaswamy K., Gunasekaran N., Rajendran S. (2004). Microbiota of fumigated spice powders.Indian J..Microbiol. 44:303-305.

41. Reddy S.V., Kiran, Mayi D., Uma, Reddy M., Thirumala-Devi K., Reddy D.V.R. (2001). Aflatoxin B1 in different grades of chillies (Capsicum annuum L.) in India as determined by indirect competitive- ELISA. Food Additives Contaminants. 18: 553-558.

42. Ristori C. A., dos Santos Pereira M. A., Gelli D. S. (2007). Behavior of Salmonella Rubislaw on ground black pepper (Piper nigrum L.). Food Control 18: 268-272.

43. Romagnoli B., Menna V., Gruppioni N., Bergamini C. (2007). Aflatoxins in spices, aromatic herbs, herb-teas and medicinal plants marketed in Italy. Food Control. 18: 697-701.

44. Schwab A.H., Harpestad A.D., Swartzentruber A., Lanier J.M., Wentz B.A, Duran A.P., Barnard R.J., Read R.B., JR. (1982). Microbiological Quality of Some Spices and Herbs in Retail Markets. Appl. Environ. Microbiol. 44: 627-630.

45. Seino Y., Nagao M., Yahagi T., Sugimura T., Yasuda T., Nishimura S. (1978). Identification of a mutagenic substance in a spice, sumac, as quercetin. Mutat Res. 58 (2-3): 225-229.

46. Sharma A., Ghanekar A.S., Padwal-Desai S.R., Nadkarni G.B. (1984). Microbiological Status and Antifungal Properties of Irradiated Spices. J. Agr. Food Chem. 32: 1061-1063.

47. Stankovic N., Comic L., Kocic B. (2006). Microbiological correctness of spices on sale in health food stores and supermarkets in nis. Acta Fac. Med. Naiss. 23: 79-84.

48. Vajdi M., Pereira R.R. (1973). Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on selected spices. J. Food Sci. 38: 893-895;

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49. Van Egmond H.P. (2002). Worldwide regulations for mycotoxins. Adv. Exp. Med. Biol. 504: 257-269.

50. Van Egmond H.P., Schothorst R.C., Jonker M.A. (2007). Regulations relating to mycotoxins in food: perspectives in a global and European context. Anal. Bioanal. Chem. 389 (1): 147-157.

51. Wirtanen G., Sjöberg A.M., Boisen F., Alnko T. (1993). Microbiological screening method for indication of oirrediation of spices and herbes: A BCR collaborative study. Journal of AOAC International. 70 (3): 674-681.

52. Zinedine A., Brera C., Elakhdari S., Catano C., Debegnach F., Angelici S., De Santis B., Faid M., Benlemlih M., Minardi V., Miraglia M. (2006). Natural occurance of mycotoxins in cereals and spices commercialized in Morocco. Food Control. 17: 868-874.

Siti Internet consultati:

1. www.aspergillus.org 2. www.funghitaliani.it 3. www.aromiespezie.net 4. www.nsgs.it/microscopioa.htm 5. http://it.wikipedia.org 6. http://www.altavaltrebbia.net/piante/menta.htm 7. www.agraria.org/coltivazioniforestali/erbe/erbemedicinali02.htm 8. www.alimentarsi.com/micotossine.htm 9. www.eur-lex.europa.eu 10. http://cancerweb.ncl.ac.uk/cgi-bin/omd?Mucoraceae 11. http://comenius.susqu.edu/bi/202/fungi/zygomycota-frame.htm 12. www.doctorfungus.org 13. www.pubmed.gov

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