Impact of nonthermal food processing techniques on mycotoxins and their producing fungi-Reference-Cited by-同舟云学术

Impact of nonthermal food processing techniques on mycotoxins and their producing fungi

Published:2021-11-13 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Drishya C.¹,Yoha K.S.¹,Perumal Anand Babu¹,Moses Jeyan A¹,Anandharamakrishnan C.¹^ORCID,Balasubramaniam V. M.²

Affiliation:

1. Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India

2. Department of Food Science and Technology & Department of Food Agricultural and Biological Engineering The Ohio State University Columbus Ohio USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15444

Reference67 articles.

1. GROWTH RATE INHIBITION OF SOME SPOILAGE FUNGI OF FOOD BY MAGNETIC FIELD

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

3. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

4. Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality

5. Effects of Gamma and Electron Beam Radiation on Brazil Nuts Artificially Inoculated with Aspergillus flavus

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