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- Abuagela, ManalO., et al. Show all 4 Authors
- Food and bioprocess technology 2018 v.11 no.7 pp. 1350-1358
- acidity; aflatoxins; applicators; color; containers; cooking fats and oils; free fatty acids; fungi; heat treatment; ice; oxidative stability; peanut oil; peanuts; peroxide value; photochemistry; product quality; temperature
- ... Peanuts are an economically significant crop that is commonly used for edible oil production; however, they are prone to contamination by aflatoxin (AFT)-producing fungi. Common methods to treat edible oils for AFTs often utilize high temperatures (> 100 °C) to thermally degrade the toxins. However, high temperatures often negatively impact product quality. In this study, pulsed light (PL) was ass ...