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

• Автори: Abigail Moreno-Pedraza (Автор), Laura Valdés-Santiago (Автор), Laura Josefina Hernández-Valadez (Автор), Alicia Rodríguez-Sixtos Higuera (Автор), Robert Winkler (Автор), Dora Linda Guzmán-de Peña (Автор)
• Формат: Книга
• Опубліковано: Instituto Nacional de Salud Pública, 2015-01-01T00:00:00Z.
• Предмети: article
• Онлайн доступ: 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...