Stability of mycotoxins during food processing

International Journal of Food Microbiology

Volumn 119, Issue 1-2, 2007, Pages 140-146

  Bullerman, Lloyd B ^a   Bianchini, Andreia ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Aflatoxins; Deoxynivalenol; Extrusion; Fumonisins; Mycotoxins; Thermal Processing

Indexed keywords

AFLATOXIN; FUMONISIN; FUMONISIN B1; GLUCOSE; MYCOTOXIN; OCHRATOXIN; VOMITOXIN; ZEARALENONE;

ARTICLE; BREWING; CEREAL; CLEANING; COOKING; DEGRADATION; FOOD CONTAMINATION; FOOD PROCESSING; FRYING; GRAIN; HIGH TEMPERATURE; NONHUMAN; PROTEIN STABILITY; RAT; TOXICITY TESTING;

CEREALS; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; GLUCOSE; HEAT; MYCOTOXINS;

RATTUS; ZEA MAYS;

EID: 35748960548     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.07.035     Document Type: Article

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