Microwave irradiation of hazelnuts for the control of aflatoxin producing Aspergillus parasiticus-Reference-Cited by-同舟云学术

Microwave irradiation of hazelnuts for the control of aflatoxin producing Aspergillus parasiticus

Published:2010-01 Issue:1 Volume:11 Page:113-117
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Basaran Pervin,Akhan Ümran

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference30 articles.

1. The effect of temperature (−5 to 130°C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies;Akgul;Journal of Food Science,2008

2. Turkish tombul hazelnut (Corylus avellana L.). lipid characteristics and oxidative stability;Alasalvar;Journal of Agriculture and Food Chemistry,2003

3. Aflatoxins in bulk and pre-packed pistachios sold in Spain and effect of roasting;Arino;Food Control.,2009

4. Reduction of Aspergillus parasiticus on hazelnut surface by UV-C Treatment;Basaran;International Journal of Food Sciecne and Technology,2009

5. Antifungal effect of acid and surface active compounds for post-harvest control of Aspergillus parasiticus growth on hazelnut;Basaran;Journal of Food Processing and Preservation,2009

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