𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Detoxification of aflatoxin B1by acidogenous yoghurt

✍ Scribed by S. E. Megalla; A. H. Hafez

Publisher
Springer Netherlands
Year
1982
Tongue
English
Weight
200 KB
Volume
77
Category
Article
ISSN
0301-486X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Decrease of aflatoxin B1in yoghurt and a
Decrease of aflatoxin B1in yoghurt and acidified milks
✍ Jeremija Lj. RaΕ‘iΔ‡; Marija Ε krinjar; SiniΕ‘a Markov πŸ“‚ Article πŸ“… 1991 πŸ› Springer Netherlands 🌐 English βš– 254 KB

Fermentation of yoghurt and acidified milks containing aflatoxin B~ (ABe) were studied. AB 1 added to milk before fermentation at concentrations of 600, 1000 and 1400/~g/kg was reduced in yoghurts (pH 4.0) by 97, 91 and 90~o, respectively. Coagulation time was approximately the same as in the contro

Aflatoxin B1 detoxification by CYP321A1
Aflatoxin B1 detoxification by CYP321A1 in Helicoverpa zea
✍ Guodong Niu; Zhimou Wen; Sanjeewa G. Rupasinghe; Ren Sen Zeng; May R. Berenbaum; πŸ“‚ Article πŸ“… 2008 πŸ› John Wiley and Sons 🌐 English βš– 232 KB

## Abstract The polyphagous corn earworm __Helicoverpa zea__ frequently encounters aflatoxins, mycotoxins produced by the pathogens __Aspergillus flavus__ and __A. parasiticus__, which infect many of this herbivore's host plants. While aflatoxin B1 metabolism by midgut enzymes isolated from fifth i

Stability of aflatoxin M1 during manufac
Stability of aflatoxin M1 during manufacture and storage of yoghurt, yoghurt-cheese and acidified milk
✍ Nagwa I Hassanin πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 364 KB

## Abstract Yoghurt, yoghurt‐cheese and acidified milk were prepared from pasteurised half‐cream milk, naturally contaminated with aflatoxin M~1~ (AFM~1~) and then were stored at 4Β°C for 2 weeks. Levels of AFM~1~ in these dairy products were high, and then began to decrease during storage period at