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

• Main Authors: Abigail Moreno-Pedraza (Author), Laura Valdés-Santiago (Author), Laura Josefina Hernández-Valadez (Author), Alicia Rodríguez-Sixtos Higuera (Author), Robert Winkler (Author), Dora Linda Guzmán-de Peña (Author)
• Format: Book
• Published: Instituto Nacional de Salud Pública, 2015-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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 alkaline pH and in alkaline methanolic solutions...