Residue changes, degradation, processing factors and their relation between physicochemical properties of pesticides in peanuts during multiproduct processing

This study systematically investigates the residue changes, processing factors (PFs), and relation between the physicochemical properties of pesticides during peanut processing. Results revealed that peeling, washing, and boiling treatments removed partial or substantial pesticide residues from pean...

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Veröffentlicht in:	Food chemistry 2024-09, Vol.452, p.139535-139535, Article 139535
Hauptverfasser:	Cui, Kai, Wang, Jian, Guan, Shuai, Liang, Jingyun, Fang, Liping, Ding, Ruiyan, Li, Teng, Dong, Zhan, Ma, Guoping, Wu, Xiaohu, Zheng, Yongquan
Format:	Artikel
Sprache:	eng
Schlagworte:	Arachis - chemistry Cooking Degradation Food Contamination - analysis Food Handling Health Hot Temperature Peanut Pesticide Pesticide Residues - analysis Pesticide Residues - chemistry Treatment
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Beschreibung
Zusammenfassung:	This study systematically investigates the residue changes, processing factors (PFs), and relation between the physicochemical properties of pesticides during peanut processing. Results revealed that peeling, washing, and boiling treatments removed partial or substantial pesticide residues from peanuts with PFs of 0.29–1.10 (most
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2024.139535