Abdelaziz El Idrissi Boutaher

Combined effects of thermal processing and spice bioactive compounds on the reduction of aflatoxins in paprika

Aflatoxins are potent mycotoxins frequently detected in paprika, posing significant food safety concerns. This study evaluated the effect of a Moroccan spice blend combined with thermal processing on aflatoxin reduction in naturally contaminated sweet paprika. The spice blend, co...