Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values-Reference-Cited by-同舟云学术

Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values

Published:2021-02-04 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Vujčić Ivica¹^ORCID,Mašić Slobodan¹

Affiliation:

1. Department of Radiation Chemistry and Physics ‐ Vinca Institute of Nuclear Sciences Institute of National Importance for the Republic of SerbiaUniversity of Belgrade Belgrade Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

International Atomic Energy Agency

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15314

Reference58 articles.

1. Estimation of total carbohydrate in flour of different types of grain;Agrawal N.;International Journal of Researches in Biosciences, Agriculture and Technology,2014

2. Effect of gamma irradiation on antioxidants, microbiological properties and shelf life of pomegranate arils cv. ‘Malas Savehʼ

3. The application of flax and hempseed in food, nutraceutical and personal care products

4. Hempseed as a nutritional resource: An overview

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