Effect of lactic and citric acid on the stability of B-aflatoxins in extrusion-cooked sorghum

Letters in Applied Microbiology

Volumn 47, Issue 1, 2008, Pages 1-7

  Mendez Albores A ^a   Martinez Bustos F ^b   Gaytan Martinez M ^b   Moreno Martinez E ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

B aflatoxins; Citric acid; Detoxification; Extrusion cooking; Lactic acid; Sorghum

Indexed keywords

AFLATOXINS; CITRIC ACID; DEGRADATION; EXTRUSION; HEALTH RISKS; LACTIC ACID;

% REDUCTIONS; ACID CONCENTRATIONS; B-AFLATOXIN; CONDITION; DEGRADATION RATE; EXTRUSION COOKING; EXTRUSION COOKING PROCESS; EXTRUSION VARIABLES; SORGHUM; SORGHUM FLOUR;

DETOXIFICATION;

AFLATOXIN B; CITRIC ACID; LACTIC ACID;

CITRIC ACID; CONCENTRATION (PROCESS); CONTAMINATION; LACTIC ACID;

CITRIC ACID; DETOXIFICATION; SORGHUM; TOXIN;

AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; FLOUR; FOOD CONTAMINATION; MOISTURE; NONHUMAN; PROTEIN DEGRADATION; PROTEIN STABILITY; SORGHUM;

ANIMALIA;

EID: 45249118293     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2008.02376.x     Document Type: Article

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