Effect of tea making and boiling processes on the degradation of tropane alkaloids in tea and pasta samples contaminated with Solanaceae seeds and coca leaf
J Marin-Saez, R Romero-Gonzalez, AG Frenich - Food Chemistry, 2019 - Elsevier
In this study, the degradation of tropane alkaloids in pasta under boiling (100° C during 10
min) and tea making (100° C and let cool 5 min) conditions has been evaluated for the first …
min) and tea making (100° C and let cool 5 min) conditions has been evaluated for the first …
Transport of mycotoxins across human gastric NCI–N87 and intestinal Caco-2 cell models
MMC Sobral, MA Faria, SC Cunha… - Food and Chemical …, 2019 - Elsevier
Abstract Aflatoxin B1 (AFB1), deoxynivalenol (DON), fumonisin B1 (FB1), and ochratoxin A
(OTA) are prevalent mycotoxins co-occurring in food, and their oral intake is conceivable to …
(OTA) are prevalent mycotoxins co-occurring in food, and their oral intake is conceivable to …
Chemical and physical treatments for reducing mycotoxin contaminations
D Hu, A Wu - Food Safety & Mycotoxins, 2019 - Springer
In most cases, enzymes, antifungal microbial, and various bio-sourced methods were
effective for the control of mycotoxin contaminations, while it has a common deficiency that …
effective for the control of mycotoxin contaminations, while it has a common deficiency that …