Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions

Author:

Schabo Danieli Cristina,Martins Ligia Manoel,Maciel Janeeyre Ferreira,Iamanaka Beatriz Thie,Taniwaki Marta Hiromi,Schaffner Donald William,Magnani MarcianeORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference65 articles.

1. Molecular characterization of Aspergillus flavus and aflatoxin contamination of wheat grains from Saudi Arabia;Al-Wadai;Genet. Mol. Res.,2013

2. Brautechnische Analysenmethoden: Rohstoffe. Selbstverlag der MEBAK;Anger,2006

3. Official Methods of Analysis;AOAC (Association of Official Analytical Chemists),2016

4. Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling;Arzandeh;Int. J. Food Sci. Technol.,2011

5. Annual Report 2017;AssoBirra (Associazione dei Birrai e dei Maltatori),2017

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