Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality-Reference-Cited by-同舟云学术

Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Published:2020-04 Issue: Volume:123 Page:109106
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Oliveira Juliana Martins,de Alencar Ernandes Rodrigues,Blum Luiz Eduardo Bassay^ORCID,de Souza Ferreira Wallas Felippe,Botelho Silvia de Carvalho Campos,Racanicci Aline Mondini Calil,Santos Leandro Eliana dos,Mendonça Marcio Antônio,Moscon Eder Stolben^ORCID,Bizerra Lincoln Vicente Araújo dos Santos,da Silva Caroline Rosa

Funder

Foundation for Research Support of the Federal District

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Decomposition kinetics of gaseous ozone in peanuts;Alencar;Engenharia Agrícola,2011

2. Efficacy of ozone as a fungicidal and detoxifying agent of aflatoxins in peanuts;Alencar;Journal of the Science of Food and Agriculture,2012

3. Official methods and recommended practices;AOCS,1993

4. Rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Effect of ozone on aflatoxins detoxification and nutritional quality of peanuts;Chen;Food Chemistry,2014

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent Advances in Non-Contact Food Decontamination Technologies for Removing Mycotoxins and Fungal Contaminants;Foods;2024-07-16

2. Post-harvest quality of lettuce treated with ozonised water in a microbubble system;New Zealand Journal of Crop and Horticultural Science;2024-04-25

3. Evaluation of the safety and quality of Brazil nuts (Bertholletia excelsa) using the tools of dna sequencing technology and aflatoxin profile;Frontiers in Nutrition;2024-04-11

4. Application of ozone at low-pressure: Control of egg and larval phases of Zabrotes subfasciatus, inactivation of Aspergillus flavus and qualitative changes in bean grains;Food Control;2024-04

5. Nonthermal techniques, antimicrobial agents, and packaging methods to improve the microbial safety of nuts;Trends in Food Science & Technology;2024-04