Literature DB >> 23605544

[Not Available].

U Meister1.   

Abstract

The fumonisin contents of extrudates and corn flakes were analysed by different analytical methods (AOAC method, ELISA, alcaline hydrolysis of extracts or samples). All methods revealed decrease of fumonisin contents after thermal processing.

Entities:  

Year:  2000        PMID： 23605544     DOI： 10.1007/BF02940050

Source DB:  PubMed          Journal:  Mycotoxin Res        ISSN： 0178-7888            Impact factor:   3.833


  3 in total

1.  Liquid chromatographic determination of fumonisins B1, B2, and B3 in corn: AOAC-IUPAC Collaborative Study.

Authors:  E W Sydenham; G S Shephard; P G Thiel; S Stockenström; P W Snijman; D J Van Schalkwyk
Journal:  J AOAC Int       Date:  1996 May-Jun       Impact factor: 1.913

Review 2.  Effect of processing on fumonisin content of corn.

Authors:  P A Murphy; S Hendrich; E C Hopmans; C C Hauck; Z Lu; G Buseman; G Munkvold
Journal:  Adv Exp Med Biol       Date:  1996       Impact factor: 2.622

3.  Stability of fumonisins in thermally processed corn products.

Authors:  M M Castelo; S S Sumner; L B Bullerman
Journal:  J Food Prot       Date:  1998-08       Impact factor: 2.077
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.