@article{(Open Science Index):https://publications.waset.org/pdf/5980,
	  title     = {Control of Aspergillus flavus Growth in Tomato Paste by Cinnamomum zeylanicum and Origanum vulgare L. Essential Oils},
	  author    = {F. Kalantari and  M. Barzegar and  Z. Hamidi-Esfahani},
	  country	= {},
	  institution	= {},
	  abstract     = {This study was conducted to evaluate the antifungal
activities of Cinnamomum zeylanicum and Origanum vulgare L.
essential oil against Aspergillus flavus in culture media and tomato
paste. 200 ppm of cinnamon and 500 ppm of oregano completely
inhibited A. flavus growth in culture media, while in tomato paste 300
ppm of cinnamon and 200 ppm of oregano had the same effect. Test
panel evaluations revealed that samples with 100 and 200 ppm
cinnamon were acceptable. The results may suggest the potential use
of Cinnamomum zeylanicum essential oil as natural preservative in
tomato paste.},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {6},
	  number    = {6},
	  year      = {2012},
	  pages     = {321 - 325},
	  ee        = {https://publications.waset.org/pdf/5980},
	  url   	= {https://publications.waset.org/vol/66},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 66, 2012},
	}