Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties
Suzane Rickes da Luz, Franciene Almeida Villanova, Caroline Tuchtenhagen Rockembach, Cristiano Dietrich Ferreira, Leandro José Dallagnol, Jander Luís Fernandes Monks, Maurício de Oliveira
Topics & Concepts
ParboilingMycotoxinContaminationSolubilityFood scienceYield (engineering)OzoneChemistryAflatoxinBiologyMaterials scienceEcologyMetallurgyOrganic chemistryMycotoxins in Agriculture and FoodSeed and Plant BiochemistryMeat and Animal Product Quality