Fate ofFusariummycotoxins in maize flour and grits during extrusion cooking-Reference-Cited by-同舟云学术

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Fate ofFusariummycotoxins in maize flour and grits during extrusion cooking

Published:2008-11 Issue:11 Volume:25 Page:1374-1384
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Scudamore Keith A.,Guy Robin C.E.,Kelleher Brian,MacDonald Susan J.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652030802136188

Reference19 articles.

1. Utilization of Highly Deoxynivalenol-Contaminated Wheat Via Extrusion Processing

2. Fate of mycotoxins in cereals during extrusion cooking: A review

3. Mycotoxins inactivation by extrusion cooking of corn flour

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1. Occurrence and postharvest strategies to help mitigate aflatoxins and fumonisins in maize and their co-exposure to consumers in Mexico and Central America;Food Control;2022-08

2. Comparison of starch digestibility methods for extruded wheat grains (Triticum aestivum L.);Czech Journal of Animal Science;2021-09-09

3. Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat;World Mycotoxin Journal;2021-08-31

4. Mechanisms of deoxynivalenol (DON) degradation during different treatments: a review;Critical Reviews in Food Science and Nutrition;2021-03-17

5. Stability of ochratoxin A in oats during roasting with reducing sugars;Food Control;2020-12

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