Radio frequency roasting promotes the degradation of aflatoxin B1 and achieves better quality of peanuts (Arachis hypogaea L.)
Zekang Peng, Yanhong Liu, Yue Zhang, Ziping Ai, Dengwen Lei, Yongkang Xie, Lixuan Wei
Topics & Concepts
RoastingArachis hypogaeaDegradation (telecommunications)Maillard reactionFood scienceAflatoxinMoistureArachisChemistryWater contentFourier transform infrared spectroscopyContaminationMaterials scienceAgronomyChemical engineeringBiologyPhysical chemistryComputer scienceOrganic chemistryTelecommunicationsEcologyGeotechnical engineeringEngineeringPeanut Plant Research StudiesMycotoxins in Agriculture and FoodPotato Plant Research