Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling-Reference-Cited by-同舟云学术

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

Published:2011-02-24 Issue:3 Volume:46 Page:485-491
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Arzandeh S.,Jinap S.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02514.x/fullpdf

Reference28 articles.

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2. Aflatoxin in raw peanut kernels marketed in Malaysia;Arzandeh;Journal of Food and Drug Analysis,2010

3. Reduction of Aspergillus parasiticus on hazelnut surface by UV-C treatment;Basaran;International Journal of Food Science and Technology,2009

4. Mycotoxins;Bennett;Clinical Microbiology Reviews,2003

5. Mycotoxins in food and feed: present status and future concerns;Bhat;Comprehensive Reviews in Food Science and Food Safety,2010

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