Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 656-661

  Chelule, P K ^a   Mbongwa, H P ^a   Carries, S ^a   Gqaleni, N ^a  

^a UNIVERSITY OF KWAZULU NATAL   (South Africa)

Author keywords

Amino acids; Fermentation; Fumonisin B1; Lactic acid bacteria; Proteins; Zearalenone

Indexed keywords

AFLATOXIN B1; FUMONISIN B1; LACTIC ACID; MYCOTOXIN; ZEARALENONE;

AMAHEWU; ARTICLE; CONTROLLED STUDY; DETOXIFICATION; FERMENTATION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; MAIZE; MEAL; NONHUMAN; NUTRITIONAL VALUE; PORRIDGE; PROTEIN ANALYSIS; SOUTH AFRICA;

ZEA MAYS;

EID: 77951628508     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.026     Document Type: Article

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