Effect of the time interval from harvesting to the pre-drying step on natural fumonisin contamination in freshly harvested corn from the State of Paraná, Brazil

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 25, Issue 5, 2008, Pages 642-649

  Da Silva, M ^a   Garcia, G T ^c   Vizoni, E ^a   Kawamura, O ^d   Hirooka, E Y ^b   Ono, E Y S ^a  

^a Department of Biochemistry and Biotechnology ^*  (United States)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

^c Integrada Agroindustrial Cooperative   (Brazil)

^d KAGAWA UNIVERSITY   (Japan)

Author keywords

Corn producing chain; Fumonisins; Mycoflora; Pre drying step

Indexed keywords

FUMONISIN;

ARTICLE; ASPERGILLUS; BRAZIL; CORN; CROP; FOOD CONTAMINATION; FUNGAL CONTAMINATION; FUSARIUM; HARVEST PERIOD; HARVESTING; NONHUMAN; PENICILLIUM; PRIORITY JOURNAL; TIME; DRYING; HARVEST; HIGH TEMPERATURE PROCEDURES;

BRAZIL; DESICCATION; FOOD CONTAMINATION; FOOD HANDLING; FUMONISINS; FUSARIUM; STATISTICS AS TOPIC; TIME FACTORS; ZEA MAYS;

FUSARIUM SP.; ZEA MAYS;

EID: 46249133591     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/02652030701618310     Document Type: Article

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