Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum)-Reference-Cited by-同舟云学术

Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum)

Published:2023-09 Issue: Volume:13 Page:100648
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Kalathil Najma,Thirunavookarasu Nirmal^ORCID,Lakshmipathy Kavitha,Chidanand D.V.^ORCID,Radhakrishnan Mahendran^ORCID,Baskaran N.^ORCID

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference48 articles.

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4. Aflatoxins: occurrence in red chilli and control by gamma irradiation;Ayob;Int. J. Food Sci. Technol.,2022

5. Novel strategies for degradation of aflatoxins in food and feed: a review;Guo;Food Res. Int.,2021

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1. Cold Plasma Technology: Transforming Food Processing for Safety and Sustainability;Journal of Agriculture and Food Research;2024-09

2. Effect of pulsed light technology on microbial quality, enzyme activity and physicochemical attributes of green chilies (Capsicum annuum var. longum) at different levels of water activity;Journal of Food Measurement and Characterization;2024-06-02

3. Positive and Negative Impacts of Low-Pressure Cold Plasma as a Decontamination Method for Red Chili Powder ( Capsicum Annuum L.);IEEE Transactions on Plasma Science;2024

4. The use of low-pressure cold plasma optimization for microbial decontamination and physicochemical preservation of strawberries;Journal of Agriculture and Food Research;2023-12

5. Effect of microwave, ultraviolet and pulsed electric field treatments on ochratoxin A level and physicochemical quality attributes of paprika powder;LWT;2023-10