Radiant heat treatments for corn drying and decontamination-Reference-Cited by-同舟云学术

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Radiant heat treatments for corn drying and decontamination

Published:2017-01-09 Issue:5 Volume:41 Page:e13193
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Wilson S. A.¹,Okeyo A. A.¹,Olatunde G. A.¹,Atungulu G. G.¹

Affiliation:

1. Department of Food Science; University of Arkansas Division of Agriculture, 2650 N Young Avenue; Fayetteville AR 72704

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13193/fullpdf

Reference39 articles.

1. Energy and quality aspects during combined FIR-convection drying of barley;Afzal;Journal of Food Engineering,1999

2. Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties;Allahgholipour;Plant Breeding,2006

3. Effects of postharvest elevated-temperature exposure on rice quality and functionality;Ambardekar;Cereal Chemistry,2012

4. Efficacy of 2, 6-di (t-butyl)-p-cresol (BHT) and the entomopathogenic fungus Purpureocillium lilacinum, to control Tribolium confusum and to reduce aflatoxin B1 in stored maize;Barra;Journal of Stored Products Research,2015

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review;Critical Reviews in Food Science and Nutrition;2023-09-15

2. Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice;Journal of Food Processing and Preservation;2022-07-13

3. Novel drying techniques for controlling microbial contamination in fresh food: A review;Drying Technology;2022-06-07

4. Performance Evaluation of a Commercially Available Desiccant-Based Seed Drying System;Journal of the ASABE;2022

5. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments;Critical Reviews in Food Science and Nutrition;2021-08-18

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