Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts-Reference-Cited by-同舟云学术

Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts

Published:2019-11-12 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Iqdiam Basheer M.¹²,Abuagela Manal O.¹,Boz Ziynet²,Marshall Sara M.¹,Goodrich‐Schneider Renee¹,Sims Charles A.¹,Marshall Maurice R.¹,MacIntosh Andrew J.¹,Welt Bruce A.²^ORCID

Affiliation:

1. Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida

2. Agricultural and Biological Engineering Department University of Florida Gainesville Florida

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14305

Reference76 articles.

1. Temperature-Controlled Pulsed Light Treatment: Impact on Aflatoxin Level and Quality Parameters of Peanut Oil

2. Assessing pulsed light treatment on the reduction of aflatoxins in peanuts with and without skin

3. Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios

4. Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat

5. Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling

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