Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality-Reference-Cited by-同舟云学术

Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Published:2021-03-17 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Oduola Abass A.¹,Atungulu Griffiths G.¹^ORCID

Affiliation:

1. Department of Food Science, University of Arkansas Division of Agriculture University of Arkansas Fayetteville AR USA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15384

Reference31 articles.

1. Aspergillus flavus

2. Effect of high temperature intermittent drying and tempering on rough rice quality

3. Impact of selected infrared wavelengths on inactivation of microbes on rough rice;Bowie R. L.;Discovery, the Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences,2019

4. Rice fissuring response to high drying and tempering temperatures

Cited by 5 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. The prevalence and concentration of mycotoxins in rice sourced from markets: A global description;Trends in Food Science & Technology;2024-04

2. Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components;Journal of Food Composition and Analysis;2024-04

3. Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives;Current Opinion in Food Science;2023-08

4. Growth and Aflatoxin B1 biosynthesis rate of model Aspergillus flavus NRRL 3357 exposed to selected infrared wavelengths;Food Control;2022-11

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