Fates of aflatoxin B1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B1 reduction during traditional processing

Fates of aflatoxin B1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B1 reduction during traditional processing

Abstract Aflatoxin B1 (AFB1) incidence in cereal, especially in wheat products, is a serious worldwide challenge for human health. The objective of the current study was to survey the effect of various factors, including fermentation times, yeast levels, ingredients, and time/temperature combination...

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Bibliographic Details
Main Authors: Razieh Noroozi, Ehsan Sadeghi, Milad Rouhi, Saeede Safajoo, Fatemeh Razmjoo, Giti Paimard, Leila Moradi
Format: Article
Language:English
Published: Wiley 2020-11-01
Series:Food Science & Nutrition
Subjects:
Aflatoxin B1
baking process
fermentation
spices
traditional cookie
Online Access:https://doi.org/10.1002/fsn3.1888

Internet

https://doi.org/10.1002/fsn3.1888

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