1991
DOI: 10.1021/jf00004a025
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Nutritional quality of hydrogen peroxide treated groundnut protein

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Cited by 2 publications
(2 citation statements)
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“…Hydrogen peroxide has also been used to eliminate certain chemical residues from various foods. Altug and others (1990) used H 2 O 2 to reduce aflatoxins in figs, and Sreedhara and Subramanian (1991) and Clavero and others (1993) in groundnuts (peanuts). McFeeters (1998) successfully applied H 2 O 2 to remove sulfites from fresh cucumbers.…”
Section: H Ydrogen Peroxide (H 2 O 2 ) Has Been Used In Foods Andmentioning
confidence: 99%
“…Hydrogen peroxide has also been used to eliminate certain chemical residues from various foods. Altug and others (1990) used H 2 O 2 to reduce aflatoxins in figs, and Sreedhara and Subramanian (1991) and Clavero and others (1993) in groundnuts (peanuts). McFeeters (1998) successfully applied H 2 O 2 to remove sulfites from fresh cucumbers.…”
Section: H Ydrogen Peroxide (H 2 O 2 ) Has Been Used In Foods Andmentioning
confidence: 99%
“…Recently, H 2 O 2 has been recommended for surface sterilization of fruits and vegetables as an alternative to chlorine (Fallik and others 1994;Sapers and Simmons 1998). Moreover, H 2 O 2 was used to reduce aflatoxins in figs (Altug and others 1990) and groundnuts (Sreedhara and Subramanian 1991;Clavero and others 1993). Aside from these applications, McFeeters (1998) successfully applied H 2 O 2 to remove sulfites from pickling cucumbers preserved in sulfite brine to prevent microbial growth.…”
Section: Introductionmentioning
confidence: 99%