Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum

Although previous studies have reported the use of nixtamalization for mycotoxins reduction in maize, the efficacy of calcium hydroxide and other nixtamalization cooking ingredients for mycotoxin reduction/decontamination in sorghum and other cereals still need to be determined. The current study in...

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Detalles Bibliográficos
Autores principales: Odukoya, Julianah Olayemi, De Saeger, Sarah, De Boevre, Marthe, Adegoke, Gabriel Olaniran, Audenaert, Kris, Croubels, Siska, Antonissen, Gunther, Vermeulen, Karel, Gbashi, Sefater, Njobeh, Patrick Berka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823315/
https://www.ncbi.nlm.nih.gov/pubmed/33406676
http://dx.doi.org/10.3390/toxins13010027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823315/
https://www.ncbi.nlm.nih.gov/pubmed/33406676
http://dx.doi.org/10.3390/toxins13010027

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