Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology-Reference-Cited by-同舟云学术

Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology

Published:2018-02-06 Issue:3 Volume:55 Page:868-878
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Vijayalakshmi Subramanian^ORCID,Nadanasabhapathi Shanmugam,Kumar Ranganathan,Sunny Kumar S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2939-3/fulltext.html

Reference32 articles.

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2. Bhat R, Rai RV, Karim AA (2010) Mycotoxins in food and feed: present status and future concerns. Compr Rev Food Sci Food Saf 9:57–81. doi: https://doi.org/10.1111/j.1541-4337.2009.00094.x

3. BozoÏlu F (2009) Different mycotoxin inactivation applications and their inactivation mechanisms. Proc Nat Sci Matica Srpska Novi Sad 117:27–35. doi: https://doi.org/10.2298/ZMSPN0917027B

4. Chen F, Zeng L, Zhang Y, Liao X, Ge Y, Hu X, Jiang L (2009) Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields. Food Chem 112:956–961. doi: https://doi.org/10.1016/j.foodchem.2008.07.016

5. Commission of the European Communities (2006) Commission regulation (EC) no. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union L364:5–24

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