Reduction of Aspergillus flavus and aflatoxin on almond kernels using gaseous chlorine dioxide fumigation

Author:

Rane Bhargavi,Lacombe Alison,Guan Jiewen,Lucero Lillian,Bridges David F.,Sablani Shyam,Tang Juming,Wu Vivian C.H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. ABC, Almond Board of California (2012). California Almonds. “Almond shelf life factors” https://www.almonds.com/sites/default/files/content/attachments/2014aq0007_shelf_life_factors.pdf. Accessed on March 27, 2020.

2. Almond Board of California (ABC), California Almonds (2021). Key issues and fast facts. https://www.almonds.com/sites/default/files/202012/Key%20Issues%20Fast%20Facts%202021.pdf. Accessed on February 09, 2022.

3. Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil;Abdolshahi;Journal of Food Fcience and Technology,2015

4. A review on novel nonthermal food processing techniques for mycotoxin reduction;Adebo;International Journal of Food Science & Technology,2021

5. Evaluation of the use of Ozone, UV-C and Citric acid in reducing aflatoxins in pistachio nut;Babaee;Journal of Food Composition and Analysis,2022

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