Alkaline cooking (nixtamalisation) and the reduction in the in vivo toxicity of fumonisin-contaminated corn in a rat feeding bioassay

Food Additives and Contaminants - Part A

Volumn 30, Issue 8, 2013, Pages 1415-1421

  Voss, K A ^a   Riley, R T ^a   Moore, N D ^b   Burns, T D ^a,c  

^a RUSSELL RESEARCH CENTER   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c MEDICAL COLLEGE OF GEORGIA   (United States)

Author keywords

fumonisins; in vivo bioassay; nixtamalisation (alkaline cooking); toxicity

Indexed keywords

ALKANOLAMINES; RATS; SPHINGOSINES; TOXICITY;

ALKALINE COOKING; ANALYTICAL METHOD; CONTROL GROUPS; COOKING METHODS; FUMONISINS; IN-VIVO; NIXTAMALISATION; PROCESSING METHOD;

COOKING;

ALKALINE WATER; FUMONISIN; UNCLASSIFIED DRUG; WATER;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; APOPTOSIS; ARTICLE; BIOASSAY; BODY WEIGHT; CONTROLLED STUDY; COOKING; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; IN VIVO STUDY; KIDNEY; MAIZE; MALE; NIXTAMALISATION; NONHUMAN; PRIORITY JOURNAL; RAT; REDUCTION;

RATTUS; ZEA MAYS;

ANIMAL FEED; ANIMALS; BIOLOGICAL ASSAY; COOKING; DIET; FUMONISINS; HYDROGEN-ION CONCENTRATION; KIDNEY; KIDNEY DISEASES; MALE; ORGAN SIZE; RATS; RATS, SPRAGUE-DAWLEY; ZEA MAYS;

EID: 84882240145     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2012.712064     Document Type: Article

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