|
- Kinetics of aflatoxin degradation during peanut roasting
Roasting impacted on peanut colour and lead to aflatoxin levels reduction This study investigated aflatoxin degradation during peanut roasting First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695 μg kg) were roasted at 180 °C for up to 20 min
- (PDF) Aflatoxin reduction in nuts by roasting, irradiation and . . .
The present study aimed to investigate the reduction of aflatoxins as a potent hazard for human health in nuts during roasting, irradiation, and fumigation processes
- Physical and Chemical Methods for Reduction in Aflatoxin Content of . . .
In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health
- Effect of initial aflatoxin concentration, heating time and roasting . . .
Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven The effect of initial aflatoxin concentration (0–400 ng g −1), heating time (30–120 min) and temperature (90–150 °C) was evaluated
- Destruction of aflatoxins in peanuts during dry and oil roasting
Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling
- Aflatoxin reduction in nuts by roasting, irradiation and . . .
Aflatoxin reduction in nuts by roasting, irradiation and fumigation: a systematic review and meta-analysis 烘烤、辐照和熏蒸降低坚果中黄曲霉毒素的系统评价和meta分析
- Aflatoxin reduction in nuts by roasting, irradiation and . . . - PubMed
The present study aimed to investigate the reduction of aflatoxins as a potent hazard for human health in nuts during roasting, irradiation, and fumigation processes
- Aflatoxin reduction in nuts by roasting, irradiation and fumigation: a . . .
The present study aimed to investigate the reduction of aflatoxins as a potent hazard for human health in nuts during roasting, irradiation, and fumigation processes
|
|
|