Screening for mycotoxins in the inoculum used for production of attiéké, a traditional Ivorian cassava product-Reference-Cited by-同舟云学术

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Screening for mycotoxins in the inoculum used for production of attiéké, a traditional Ivorian cassava product

Published:2010-09 Issue:7 Volume:43 Page:1160-1163
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kastner S.,Kandler H.,Hotz K.,Bleisch M.,Lacroix C.,Meile L.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product;Adegoke;Plant Foods for Human Nutrition,1993

2. Effects of sodium metabisulfite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari – two cassava products;Adegoke;Die Nahrung,1991

3. Microflora of traditional starter made from cassava for “attiéké” production in Dabou (Côte d'Ivoire);Assanvo;Food Control,2006

4. Taux irreductible d'acide cyanhydrique et qualité microbiologique de l'attiéké produit dans la région d'Abidjan;Ban Koffi;Agronomie Africaine,2004

5. Mycoflora and occurrence of aflatoxin B1 in dried yam chips from markets in Ogun and Oyo States, Nigeria;Bankole;Mycopathologia,2004

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1. Asian fermented root and tuber-based products;Indigenous Fermented Foods for the Tropics;2023

2. Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review;Toxins;2018-12-24

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