Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content

Food Additives and Contaminants

Volumn 19, Issue 9, 2002, Pages 878-885

  Elias Orozco, R ^a   Castellanos Nava, A ^a   Gaytan Martinez M ^a   Figueroa Cardenas J D ^a   Loarca Pina G ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Extrusion; Nixtamalization

Indexed keywords

AFLATOXIN; AFLATOXIN B1; AFLATOXIN M1; ALCOHOL DERIVATIVE; CALCIUM OXIDE; HYDROGEN PEROXIDE;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORN; DETOXIFICATION; FOOD PROCESSING; INTERMETHOD COMPARISON; PRIORITY JOURNAL; SMELL AND TASTE PARAMETERS; TOXIN ANALYSIS;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0036750931     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030210145054     Document Type: Article

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