Reduction of aflatoxins by near-infrared spectrometric sorting in the aflatoxin-contaminated almond lots
Author:
Affiliation:
1. Anzai Universal Laboratory Co., Ltd.
2. TABATA INC.
3. Azabu University, School of Life and Environmental Science, Department of Food and Life Science
Publisher
Japanese Association of Mycotoxicology
Subject
Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science
Link
https://www.jstage.jst.go.jp/article/myco/advpub/0/advpub_74-1-2/_pdf
Reference14 articles.
1. 1) Dorner, M., Lichtemberg, P.S.E., Doster, M., Piccot, A., Cotty, P.J., Pucket, R.D., Micailides. T.J. Community structure of Aspergillus flavus and A. parasiticus in major almond-producing areas of California, United States. Plant Dis. 2015, 99, 1161-1169.
2. 2) Kenjyo, T., Ishide, Y., Aoyama, K., Ichinoe, M. Fungal population and distribution of aflatoxigenic fungi in commercial almond powder product. J. Food Hyg. Soc. Japan 2007, 48, 90-96.
3. 3) Torres, A. M., Barros, G.G., Palacios, S. A., Chulze, S. N., Battilani, P. B. Review on pre- and post-harvest management of peanuts to minimize aflatoxin contamination. Food Research International, 2014. 62, 11-19.
4. 4) Udomkun, P., Wiredu, A.N., Nagle M., Miller, J., Vanlauwe, B., Bandyopadhyay, R. Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application –A review. Food Control. 2017, 76, 127-138.
5. 5) Cheng, N.E., Palumbo, J.D. Effect of blanching on aflatoxin contamination and cross-contamination of almonds. J. Food Prot. 2020, 83, 2187-2192.
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