ArticleFood science & nutrition2015
Quality and safety attributes of afghan raisins before and after processing.
Article in Food science & nutrition, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 15 citations in OpenAlex.
- Raisin Production by Convective-Microwave Dryer and Optimization of Ochratoxin A Content, Physicochemical, Sensory Characteristics, and Fungal Load of Raisin.Food science & nutrition · 2025Article
- Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Determination of patulin in products containing dried fruits by Enzyme-Linked Immunosorbent Assay technique Patulin in dried fruits.Food science & nutrition · 2021Article
- Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins.Foods (Basel, Switzerland) · 2020Article
- Effect of Different Method of Drying of Five Varieties Grapes (Foods (Basel, Switzerland) · 2020Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Raisins are an important export commodity for Afghanistan; however, Afghan packers are unable to export to markets seeking high-quality products due to limited knowledge regarding their quality and safety. To evaluate this, Afghan raisin samples from pre-, semi-, and postprocessed raisins were obtained from a raisin packer in Kabul, Afghanistan. The raisins were analyzed and compared to U.S. standards for processed raisins. The samples tested did not meet U.S. industry standards for embedded sand and pieces of stem, total soluble solids, and titratable acidity. The Afghan raisins did meet or exceed U.S. Grade A standard for the number of cap-stems, percent damaged, crystallization levels, moisture content, and color. Following processing, the number of total aerobic bacteria, yeasts, molds, and total coliforms were within the acceptable limits. Although quality issues are present in the Afghan raisins, the process used to clean the raisins is suitable to maintain food safety standards.
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