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Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties.
da Luz, Suzane Rickes; Almeida Villanova, Franciene; Tuchtenhagen Rockembach, Caroline; Dietrich Ferreira, Cristiano; José Dallagnol, Leandro; Luis Fernandes Monks, Jander; de Oliveira, Maurício.
Afiliación
  • da Luz SR; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil.
  • Almeida Villanova F; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil; Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, Singapore 117599, Singapore.
  • Tuchtenhagen Rockembach C; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil.
  • Dietrich Ferreira C; Technological Institute in Food for Health, University of Vale do Rio dos Sinos, São Leopoldo, RS 93022-750, Brazil.
  • José Dallagnol L; Department of Plant Protection, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, Brazil.
  • Luis Fernandes Monks J; Federal Institute South Rio Grandense (IFSUL), 96015-360 Pelotas, RS, Brazil.
  • de Oliveira M; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil; Plant Science Department, Rothamsted Research, Harpenden, United Kingdom. Electronic address: mauricio@labgraos.com.br.
Food Chem ; 372: 131174, 2022 Mar 15.
Article en En | MEDLINE | ID: mdl-34624788
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ozono / Oryza / Micotoxinas Tipo de estudio: Qualitative_research Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ozono / Oryza / Micotoxinas Tipo de estudio: Qualitative_research Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido