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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Bibliografiske detaljer
Udgivet i:Toxins (Basel)
Main Authors: 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
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7823315/
https://ncbi.nlm.nih.gov/pubmed/33406676
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/toxins13010027
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