Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains

Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). However, cereal products are considered a major route of exposure to many mycotoxins, both individually and in combination...

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Detalles Bibliográficos
Autores principales: Llorens Castelló, Paula, Juan-García, Ana, Cortés, Juan Carlos Moltó, Mañes Vinuesa, Jordi, Juan García, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414101/
https://www.ncbi.nlm.nih.gov/pubmed/36006202
http://dx.doi.org/10.3390/toxins14080540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414101/
https://www.ncbi.nlm.nih.gov/pubmed/36006202
http://dx.doi.org/10.3390/toxins14080540

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