Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing

• Main Authors: Abdul Halim, Farawahida, Selamat, Jinap, Mahmud @ Ab Rashid, Nor Khaizura, Samsudin, Nik Iskandar Putra
• Format: Article
• Language: English
• Published: Taylor & Francis (Routledge) 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/62928/1/Reduction%20of%20Aspergillus%20spp.%20and%20aflatoxins%20in%20peanut%20sauce%20processing%20.pdf; http://psasir.upm.edu.my/id/eprint/62928/; https://www.tandfonline.com/doi/abs/10.1080/19440049.2017.1375605?journalCode=tfac20

Among the many roles played by small and medium enterprises (SMEs) in the food industry is the production of heritage foods such as peanut sauce. Unfortunately, the safety of peanut sauce is not always assured as the processing line is not controlled. Peanut sauce is usually made of peanuts and chil...