عنوان مقاله :
Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach
پديد آورندگان :
Noshad ، Mohammad Agricultural Sciences and Natural Resources University of Khuzestan - Faculty of Animal Science and Food Technology - Department of Food Science Technology , Savari ، Moslem Agricultural Sciences and Natural Resources University of Khuzestan - Faculty of Agricultural Engineering and Rural Development - Department of Agricultural Extension and Education , Ghorani ، Reza Agricultural Sciences and Natural Resources University of Khuzestan - Faculty of Animal Science and Food Technology - Department of Food Science Technology , Albosharib ، Dalal Agricultural Sciences and Natural Resources University of Khuzestan - Faculty of Animal Science and Food Technology - Department of Food Science Technology
كليدواژه :
Cereals , Food processing , Meta , analysis , Nuts.
چكيده فارسي :
Fungal toxins, mycotoxins such as aflatoxins, are compounds produced by different fungi during the growth and reproduction period. The most important fungal toxins that jeopardize human health are aflatoxins, which are produced by Aspergillus fungi and can grow in all crops. With toxic and carcinogenic effects of aflatoxins, many studies were performed using different methods to eliminate or reduce the amount of aflatoxin in cereals and nuts. On the contrary, using different methods for reducing aflatoxins in cereals and nuts make it impossible or difficult for researchers who study one or few related articles. This paper was conducted to review, investigate and do a metaanalysis on the results of the studies conducted and aimed to answer this general question as by which method can further reduce the amount of aflatoxin in cereals and nuts. Results showed that the methods of UVirradiation, Ozone UV irradiation and citric acid were the most important methods by 0.469, 0.441, and 0.427 of effect size respectively.
عنوان نشريه :
پژوهشهاي علوم و صنايع غذايي ايران
عنوان نشريه :
پژوهشهاي علوم و صنايع غذايي ايران
