Evaluation of magnetic field assisted sun drying of food samples on drying time and mycotoxin production-Reference-Cited by-同舟云学术

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Evaluation of magnetic field assisted sun drying of food samples on drying time and mycotoxin production

Published:2019-03 Issue: Volume:52 Page:237-243
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Nuroğlu Emine,Öz Ersoy,Bakırdere Sezgin,Bursalıoğlu Ertuğrul Osman,Kavanoz Hüseyin Birtan,İçelli Orhan

Funder

Yildiz Technical University

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference20 articles.

1. Design of industrial hazelnut drying kiln with heat pump;Aktaş;Journal of Polytechnic,2005

2. Fungal contamination and aflatoxin B1 of ‘egusi’ melon seeds in Nigeria;Bankole;Food Control,2005

3. Significance of mycotoxins to food safety and human health;Bullerman;Journal of Food Protection,1979

4. Determination of drying characteristics and modeling drying behavior of figs;Ertekin,2001

5. Comparison of the low-frequency magnetic field effects on bacteria Escherichia coli, Leclercia adecarboxylata and Staphylococcus aureus;Fojt;Bioelectrochemistry,2004

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3. Bacillomycin D with calcium propionate effectively inhibited microbial growth and reduced deoxynivalenol on maize kernels during storage;Journal of Stored Products Research;2023-03

4. Effects of roof angle, inlet gap size and dryer height on temperature and relative humidity in a chimney-dependent solar crop dryer;Renewable Energy and Environmental Sustainability;2022

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