Kinetics of aflatoxin degradation during peanut roasting
| Autor: | Beatriz T. Iamanaka, John I. Pitt, Ligia Manoel Martins, Marta Hiromi Taniwaki, Maria Isabel Berto, Anderson S. Sant'Ana |
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| Rok vydání: | 2017 |
| Předmět: |
Arachis
Aspergillus Aflatoxin Hot Temperature biology Chemistry Kinetics Food Contamination 04 agricultural and veterinary sciences Contamination biology.organism_classification 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology Aflatoxins Cooking Food science Mycotoxin Food Science Roasting Food contaminant |
| Zdroj: | Food Research International. 97:178-183 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2017.03.052 |
| Popis: | This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at 180°C for up to 20min. The percentage of aflatoxin degradation after 20min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695μg/kg, respectively. This difference was statistically significant (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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