Degradation of aflatoxins by extrusion cooking: Effects on nutritional quality of extrudates

LWT

Volumn 44, Issue 6, 2011, Pages 1496-1501

  Saalia, Firibu K ^a   Phillips, Robert D ^b  

^a UNIVERSITY OF GHANA   (Ghana)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Aflatoxins; Available lysine; Extrusion; In vitro digestibility

Indexed keywords

AFLATOXINS; AMINO ACIDS; CONTAMINATION; COOKING; MOISTURE; OILSEEDS; PROTEINS;

AVAILABLE LYSINES; DIE DIAMETER; EXTRUDATES; EXTRUSION CONDITIONS; IN-VITRO; NUTRITIONAL QUALITIES;

EXTRUSION;

ARACHIS HYPOGAEA;

EID: 79953028408     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.021     Document Type: Article

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