Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology

Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model... J Food Sci Technol (March 2018) 55(3):868–878 https://doi.org/10.1007/s13197-017-2939-3 ORIGINAL ARTICLE Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology Effect of pH and PEF on Aflatoxin Reduction 1 1 • • Subramanian Vijayalakshmi Shanmugam Nadanasabhapathi 1 1 Ranganathan Kumar S. Sunny Kumar Revised: 28 April 2017 / Accepted: 18 October 2017 / Published online: 6 February 2018 Association of Food Scientists & Technologists (India) 2018 Abstract The presence of aflatoxin, a carcinogenic and Keywords Potato dextrose agar (PDA)  Aflatoxin toxigenic secondary metabolite produced by Aspergillus (AFB1)  Pulsed electric field (PEF)  Response surface species, in food matrix has been a major worldwide prob- methodology (RSM)  HPLC lem for years now. Food processing methods such as roasting, extrusion, etc. have been employed for effective destruction of aflatoxins, which are known for their Introduction thermo-stable nature. The high temperature treatment, adversely affects the nutritive and other quality attributes Aflatoxins (AFs) are the most toxic class of mycotoxins of the food, leading to the necessity of application of non- naturally produced by Aspergillus species (i.e. Aspergillus thermal processing techniques such as ultrasonication, flavus and Aspergillus parasiticus, rarely by http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-017-2939-3
Publisher site
See Article on Publisher Site

Abstract

J Food Sci Technol (March 2018) 55(3):868–878 https://doi.org/10.1007/s13197-017-2939-3 ORIGINAL ARTICLE Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology Effect of pH and PEF on Aflatoxin Reduction 1 1 • • Subramanian Vijayalakshmi Shanmugam Nadanasabhapathi 1 1 Ranganathan Kumar S. Sunny Kumar Revised: 28 April 2017 / Accepted: 18 October 2017 / Published online: 6 February 2018 Association of Food Scientists & Technologists (India) 2018 Abstract The presence of aflatoxin, a carcinogenic and Keywords Potato dextrose agar (PDA)  Aflatoxin toxigenic secondary metabolite produced by Aspergillus (AFB1)  Pulsed electric field (PEF)  Response surface species, in food matrix has been a major worldwide prob- methodology (RSM)  HPLC lem for years now. Food processing methods such as roasting, extrusion, etc. have been employed for effective destruction of aflatoxins, which are known for their Introduction thermo-stable nature. The high temperature treatment, adversely affects the nutritive and other quality attributes Aflatoxins (AFs) are the most toxic class of mycotoxins of the food, leading to the necessity of application of non- naturally produced by Aspergillus species (i.e. Aspergillus thermal processing techniques such as ultrasonication, flavus and Aspergillus parasiticus, rarely by

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Feb 6, 2018

References

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