Effect of ozone gassing time and stirring duration on peroxide value, microbial decontamination, aflatoxin detoxification and sensorial characteristics of dried pistachios
Aflatoxin contamination in agricultural products such as pistachios threatens human health. Ozone has intense antimicrobial activity against microorganisms. The effect of ozone-treated time (3,4 and 5 h) and stirring time (10, 15 and 20 min) on microbial, aflatoxin content, peroxide value, and senso...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2024-12-01
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| Serie: | Applied Food Research |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2772502224000702 |
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