Effect of roasting on degradation of Aflatoxins in contaminated pistachio nuts-Reference-Cited by-同舟云学术

Effect of roasting on degradation of Aflatoxins in contaminated pistachio nuts

Published:2005-07 Issue:7 Volume:43 Page:1135-1139
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Yazdanpanah Hassan,Mohammadi Tayyebeh,Abouhossain Giti,Cheraghali A. Majid

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference20 articles.

1. Physical methods of detoxification of aflatoxin contaminated food materials;Basappa,1983

2. Mycotoxins: Chemical, biological and environmental aspect;Betina,1989

3. Effect of roasting on aflatoxin content of artificially contaminated Pecans;Escher;J. Food Sci.,1973

4. Removal of aflatoxin in raw unshelled peanuts by a traditional salt boiling process practiced in the north east of Brazil;Farah;Lebenm Wiss U. Technol,1983

5. Food and Drug Control Labs (FDCL), 2002. Iran Ministry of Health, Annual report of 2002

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