Effects of drying surfaces and physical attributes on the development of Aflatoxins (AFs) in red chilies-Reference-Cited by-同舟云学术

Effects of drying surfaces and physical attributes on the development of Aflatoxins (AFs) in red chilies

Published:2022-01-02 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sahar Najmus¹,Arif Saqib¹,Iqbal Sajid²^ORCID,Riaz Sundas¹,Fatima Tehseen³,Ara Jahn⁴,Banks John⁵

Affiliation:

1. Pakistan Agriculture Research Council Food Quality & Safety Research Institute Southern‐zone Agricultural Research Centre Karachi Pakistan

2. Jinnah Government Degree College Karachi Pakistan

3. Dow College of Biotechnology Dow University of Health Sciences Karachi Pakistan

4. Department of Food Science & Technology University of Karachi Karachi Pakistan

5. Faculty of Science Liverpool John Moores University Liverpool UK

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16173

Reference58 articles.

1. Microbial Analysis of Compost Using Cowdung as Booster

2. Pre-harvest aflatoxins and Aspergillus flavus contamination in variable germplasms of red chillies from Kunri, Pakistan

3. Isolation and screening of Aspergillus spp. for pectinolytic activity;Anisa S. K.;Electronic Journal of Biology,2013

4. Determination of aflatoxin B1 levels in deep-red ground pepper (isot) using immunoaffinity column combined with ELISA

5. Survey of the post‐harvest diseases and Aflatoxins contamination of marketed pawpaw fruit (Carica papaya L) in South Western Nigeria;Baiyewu R. A.;African Journal of Agricultural Research,2007

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