Impact of different extraction processes on aflatoxin contamination in peanut oil
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Osmaniye Korkut Ata Üniversitesi
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05296-x.pdf
Reference27 articles.
1. Abuagela MO, Iqdiam BM, Baker GL, Macintosh AJ (2018) Temperature-controlled pulsed light treatment: impact on aflatoxin level and quality parameters of peanut oil. Food Bioprocess Technol 11:1350–1358
2. Anyasor GN, Ogunwenmo KO, Oyelana OA, Ajayi D, Dangana J (2009) Chemical analyses of groundnut (Arachis hypogaea) oil. Pakistan J Nutr 8:269–272
3. AOAC (1990) Methods of analysis of the association of official analytical chemists. 1990. 15th edition, Virginia, USA, pp:1184–1213
4. Blesa J, Soriano JM, Molto JC, Marin R, Mañes J (2003) Determination of aflatoxins in peanuts by matrix solid-phase dispersion and liquid chromatography. J Chromatogr A 1011:49–54
5. Chu Y-H, Hsu H-F (1999) Effects of antioxidants on peanut oil stability. Food Chem 66:29–34
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