杀虫剂
农药残留
食品加工
漂白
食品
农药降解
环境科学
食品安全
人类健康
食品污染物
化学
生物技术
食品科学
毒理
环境化学
农学
生物
环境卫生
医学
作者
Shabir Ahmad Mir,B.N. Dar,Mohammad Maqbool Mir,Sajad Ahmad Sofi,Manzoor Ahmad Shah,Tahira Sidiq,Kappat Valiyapeediyekkal Sunooj,Afshan Mumtaz Hamdani,Amin Mousavi Khaneghah
标识
DOI:10.1016/j.jfca.2021.104274
摘要
Pesticides have been extensively used to increase production performance and enhance the shelf life of food products. Pesticide residues in food products are a global concern because their negative impacts on human health depend on the means and amount of exposure. The main routes of pesticide exposure to humans are through food product consumption. In this regard, removing pesticide residues from food products is important to reduce pesticide exposure to humans. Numerous methods have been applied to degrade the pesticide residue from food products. Various household and industrial preparations like washing, blanching, peeling, and thermal treatments have been found effective for reducing pesticide residues. Novel technologies like cold plasma, pulsed electric field, irradiation, ultrasonication have been applied to degrade pesticide residues depending on the type of pesticide and processing parameters. This current article was aimed to provide an overview regarding the application of emerging technologies in the degradation of pesticide residues from different food products.
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