The green technology of cold plasma jet on the inactivation of <i>Aspergillus flavus</i> and the total aflatoxin level in pistachio and its quality properties-Reference-Cited by-同舟云学术

The green technology of cold plasma jet on the inactivation of Aspergillus flavus and the total aflatoxin level in pistachio and its quality properties

Published:2022-10-30 Issue:1 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Esmaeili Zahra¹,Hosseinzadeh Samani Bahram¹^ORCID,Nazari Firouzeh²,Rostami Sajad¹,Nemati Alireza³

Affiliation:

1. Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran

2. Food and Drug Affairs Iran University of Medical Sciences Tehran Iran

3. Faculty of Agriculture, Department of Plant Protection Shahrekord University Shahrekord Iran

Funder

Shahrekord University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14189

Reference42 articles.

1. The effect of yield fluctuations and production risk on pistachio commercial cultivars in Kerman province;Arab H.;Journal of Nuts,2021

2. Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

3. Aflatoxin Regulations and Global Pistachio Trade: Insights from Social Network Analysis

4. Electrochemical sensor and biosensor for polyphenols detection in olive oils

5. Effect of ozone on aflatoxins detoxification and nutritional quality of peanuts

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