Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry

SALUD PUBLICA DE MEXICO

Laura Valdés-Santiago¹  Abigail Moreno-Pedraza² 

[1] Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados-IPN, unidad Irapuato. Guanaju;Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados-IPN, unidad Irapuato. Guanajuato, México.

关键词: aflatoxin B1;    degradation products;    alkalinity;    Aspergillus;    Mexico;   

DOI  :  10.21149/spm.v57i1.7402

学科分类：卫生学

来源: Instituto Nacional De Salud Publica

【 摘 要 】

Objective. To determine the effect of pH, and exposure time over the inactivation of aflatoxin B1 (AFB1) during the tortilla making process as well as the degradative molecules generated. Materials and methods. Inactivation of AFB1 in maize-dough with alk

【 授权许可】

CC BY-NC