*4.4. Roasting with Acid*

Aflatoxin levels can be reduced by using high-temperature treatment, such as roasting. Degradation rates in the range of 50 to 70% in peanuts and the range of 40 to 80% in maize were achieved [68]. Roasting pistachio nuts at 120 ◦C for 1 h is optimized when used in combination with the addition of citric acid and lemon juice. The high amount of used acids increased the AFB1 degradation rate to reach 93.1%, which negatively affected the physical quality of the pistachio. Decreasing the acid amount by half decreased the degradation rate to 49.2% but maintained the desired appearance of the treated pistachio [131].



*Foods* **2022**, *11*, 3304


**Table 5.** *Cont.*
