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Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties

Suzane Rickes da Luz1, Franciene Almeida Villanova2, Caroline Tuchtenhagen Rockembach1

  • 1Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil.

Food Chemistry
|October 8, 2021
PubMed

Keywords:
AflatoxinCooking propertiesDetoxificationHead rice yieldOzonationParboiling

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