Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase, and aflatoxin-Reference-Cited by-同舟云学术

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Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase, and aflatoxin

Published:2022-03-21 Issue:9 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wang Haoran¹²,Wang Lijuan²,Wang Libo³,Li Yang¹²,Li Zaigui¹²^ORCID

Affiliation:

1. College of Food Science and Nutritional Engineering China Agricultural University Beijing China

2. Department of Nutrition and Health China Agricultural University Beijing China

3. College of Food and Bioengineering Henan University of Science and Technology Luoyang China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16517

Reference46 articles.

1. Association of fungal secondary metabolism and sclerotial biology

2. Peanut and peanut products: A food safety perspective

3. Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree

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