Analysis of heat-processed corn foods for fumonisins and bound fumonisins

Food Additives and Contaminants

Volumn 21, Issue 12, 2004, Pages 1168-1178

  Park, J W ^a   Scott, Peter M ^a   Lau, B P Y ^a   Lewis, D A ^a  

^a FOOD RESEARCH DIVISION   (Canada)

Author keywords

Breakfast cereals; Corn chips; Hydrolysed fumonisin; Liquid chromatography; Protein bound fumonisin; Tortilla chips; Total bound fumonisin

Indexed keywords

DODECYL SULFATE SODIUM; FUMONISIN B1; FUMONISIN B2; METHYLENE BLUE; SOLVENT;

ALKALINITY; ARTICLE; CEREAL; CONTROLLED STUDY; CORN; EXTRACTION; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; FOOD PROCESSING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; MEASUREMENT; PRIORITY JOURNAL; SEPARATION TECHNIQUE; SOLID PHASE EXTRACTION;

CARCINOGENS, ENVIRONMENTAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FUMONISINS; HEAT; HUMANS; ZEA MAYS;

ZEA MAYS;

EID: 12344263958     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030400021873     Document Type: Article

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