Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize-Reference-Cited by-同舟云学术

Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize

Published:2024-01-18 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Daba Habtamu Gebremichael¹²,Delele Mulugeta Admasu¹,Fanta Solomon Workneh¹,Habtu Nigus Gabbiye¹,Abera Metadel Kassahun¹

Affiliation:

1. Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia

2. Kulumsa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Asella, Ethiopia

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2023.2297516

Reference75 articles.

1. Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ?tuwo? and ?ogi?: Two cereal-based products

2. Microbiology and Safety of Ogi Fermentation: A Review

3. Molecular mechanisms of Aspergillus flavus secondary metabolism and development

4. Andrew, H. S., Kudzayishe, J. M., & Nozipo, N. (2011). Aflatoxin carryover during large scale peanut butter production. Food and Nutrition Sciences.

5. Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling

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