Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies ( Capsicum annum L.)

Author:

Bashir Omar12ORCID,Sharma Vasudha3,Hussain Syed Zameer2,Naseer Bazila2ORCID,Amin Tawheed2,Ameer Kashif4,Bhat Shakeel Ahmad5,Manzoor Sobiya2,Mohamed Ahmed Isam A.67ORCID

Affiliation:

1. Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India

2. Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology, Kashmir Srinagar Jammu and Kashmir India

3. Division of Food Technology Jamia Hamdard New Delhi India

4. Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan

5. College of Agricultural Engineering, Sher‐e‐Kashmir University of Agricultural Sciences and Technology, Kashmir Srinagar Jammu and Kashmir India

6. Department of Food Science and Technology, Faculty of Agriculture University of Khartoum Shambat Sudan

7. Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

Publisher

Wiley

Subject

Food Science

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