Emerging technologies for mycotoxins removal from foods: Recent advances, roles in sustainable food consumption, and strategies for industrial applications-Reference-Cited by-同舟云学术

Emerging technologies for mycotoxins removal from foods: Recent advances, roles in sustainable food consumption, and strategies for industrial applications

Published:2021-09-12 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Gavahian Mohsen¹^ORCID,Sheu Shyang‐Chwen¹,Magnani Marciane²,Mousavi Khaneghah Amin³

Affiliation:

1. Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC

2. Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center Federal University of Paraíba João Pessoa Brazil

3. Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15922

Reference40 articles.

1. Application of ozone for degradation of mycotoxins in food: A review

2. Potential of pulsed electric field to control Aspergillus parasiticus , aflatoxin and mutagenicity levels: Sesame seed quality

3. The occurrence of mycotoxins in breast milk, fruit products and cereal-based infant formula: A review

4. The occurrence of aflatoxin M1 in industrial and traditional fermented milk

5. Influence of cold plasma on fungal growth and aflatoxins production on groundnuts

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