Total fumonisins are reduced in tortillas using the traditional nixtamalization method of Mayan communities

Journal of Nutrition

Volumn 133, Issue 10, 2003, Pages 3200-3203

  Palencia, Edwin ^a   Torres, Olga ^a   Hagler, Winston ^b   Meredith, Filmore I ^c   Williams, Lonnie D ^c   Riley, Ronald T ^c  

^a Inst Nutr de Ctro Amer y Panama   (Guatemala)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c RUSSELL RESEARCH CENTER   (United States)

Author keywords

Fumonisin B1; Hydrolyzed fumonisin B1; Maize; Nixtamalization; Tortillas

Indexed keywords

ALLYL COMPOUND; BIOLOGICAL MARKER; CALCIUM OXIDE; FUMONISIN; FUMONISIN B1; FUMONISIN B2; FUMONISIN B3; MYCOTOXIN; SPHINGANINE; TRICARBALLYLIC ACID; UNCLASSIFIED DRUG; WATER;

COMMUNITY; CONFERENCE PAPER; COOKING; DOUGH; EXTRACTION; FOOD; FOOD ANALYSIS; HYDROLYSIS; MAIZE; MATHEMATICAL ANALYSIS; MAYAN COMMUNITY; NIXTAMAL; NIXTAMALIZATION METHOD; NONHUMAN; PROCESS MONITORING; REDUCTION; TORTILLA; TOXIN ANALYSIS;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0141751886     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/133.10.3200     Document Type: Conference Paper

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