Detoxifying aflatoxin contaminated peanuts by high concentration of H2O2 at moderate temperature and catalase inactivation-Reference-Cited by-同舟云学术

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Detoxifying aflatoxin contaminated peanuts by high concentration of H2O2 at moderate temperature and catalase inactivation

Published:2022-12 Issue: Volume:142 Page:109218
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Shen Ming-Hsun^ORCID,Singh Rakesh K.^ORCID

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

1. Effect of hydrogen peroxide on hydrolysis of proteins;Ailes;The FASEB Journal,2019

2. Effects of water and spin blanching on oxidative stability of peanuts;Angelo;Journal of Food Processing and Preservation,1977

3. AOAC official method 971.22 - standards for aflatoxins;AOAC,2000

4. AOAC official method 991.31 - aflatoxins in corn, raw peanuts, and peanut butter;AOAC,2002

5. Structure and properties of starch granules;Belitz,2009

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2. Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review;Frontiers in Nutrition;2024-08-19

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