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
Link
https://www.jstage.jst.go.jp/article/myco/74/1/74_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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