Cytotoxic and Genotoxic Evaluation of Tortillas Produced by Microwave Heating during Alkaline-Cooking of Aflatoxin-Contaminated Maize

Journal of Food Science

Volumn 79, Issue 5, 2014, Pages

  Vázquez Durán, Alma ^a   Díaz Torres, Roberto ^b   Ramírez Noguera, Patricia ^b   Moreno Martínez, Ernesto ^b   Méndez Albores, Abraham ^b  

^a UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Aflatoxins; Cytotoxicity; Genotoxicity; Maize; Tortillas

Indexed keywords

HAPLORHINI; SALMONELLA; ZEA MAYS;

AFLATOXIN B1; GLUTATHIONE; MALONALDEHYDE; MUTAGENIC AGENT;

ANIMAL; BREAD; CELL SURVIVAL; CHLOROCEBUS AETHIOPS; COOKING; DNA DAMAGE; DRUG EFFECTS; FOOD CONTAMINATION; FOOD HANDLING; GENETICS; HEAT; HEATING; HUMAN; LIPID PEROXIDATION; MAIZE; METABOLISM; MEXICO; MICROWAVE RADIATION; OXIDATIVE STRESS; PROCEDURES; SALMONELLA; VERO CELL LINE;

AFLATOXIN B1; ANIMALS; BREAD; CELL SURVIVAL; CERCOPITHECUS AETHIOPS; COOKING; DNA DAMAGE; FOOD CONTAMINATION; FOOD HANDLING; GLUTATHIONE; HEATING; HOT TEMPERATURE; HUMANS; LIPID PEROXIDATION; MALONDIALDEHYDE; MEXICO; MICROWAVES; MUTAGENS; OXIDATIVE STRESS; SALMONELLA; VERO CELLS; ZEA MAYS;

EID: 84899965297     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12426     Document Type: Article

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