Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5546-5551

  Voss, Kenneth A ^a   Meredith, Filmore I ^a   Bacon, Charles W ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Bioassay; Cooking; Food safety; Fumonisins

Indexed keywords

FUMONISIN; MYCOTOXIN;

ANIMAL MODEL; ARTICLE; BREAD; CONTROLLED STUDY; COOKING; CORN; DIETARY INTAKE; FOOD POISONING; FOOD SAFETY; FUSARIUM MONILIFORME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KIDNEY INJURY; KIDNEY MASS; LIVER INJURY; MALE; NONHUMAN; RAT; STATISTICAL SIGNIFICANCE; WEIGHT REDUCTION;

ANIMALS; BODY WEIGHT; DIET; EATING; FUMONISINS; HEAT; KIDNEY; KIDNEY DISEASES; LIVER; LIVER DISEASES; MALE; ORGAN SIZE; RATS; RATS, SPRAGUE-DAWLEY; ZEA MAYS;

ANIMALIA; FUSARIUM; GIBBERELLA FUJIKUROI; GIBBERELLA MONILIFORMIS; ZEA MAYS;

EID: 0042012835     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030128a     Document Type: Article

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