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Effect of microwave oven processing treatments on reduction of Aflatoxin B1 and Ochratoxin A in maize flour
Alkadi, Hourieh
Altal, Jihad
HPLC
Reduction
Microwave
Mycotoxins
Aflatoxin B1
Ochratoxin A
The effect of microwave heat has been evaluated for reduction of Aflatoxin B1 and Ochratoxin A in artificially contaminated maize flour. Contaminated maize flour were heated in microwave for various times at two different power levels. The results suggest that Aflatoxin B1 and Ochratoxin A contamination can be reduced by heating samples using microwave oven. The exposure time to heat appears to have a great effect in reduction both of the toxins in maize flour samples. It is also necessary to pay attention on initial concentrations of Aflatoxin B1 or Ochratoxin A in studied maize flour samples.
Atlanta Publishing House LLC
2019-09-30
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://www.eurjchem.com/index.php/eurjchem/article/view/1840
10.5155/eurjchem.10.3.224-227.1840
European Journal of Chemistry; Vol. 10 No. 3 (2019): September 2019; 224-227
2153-2257
2153-2249
eng
https://www.eurjchem.com/index.php/eurjchem/article/view/1840/pdf_1840
Copyright (c) 2019 Authors