Analysis of heat-processed corn foods for fumonisins and bound fumonisins.

@article{Park2004AnalysisOH,
  title={Analysis of heat-processed corn foods for fumonisins and bound fumonisins.},
  author={Jungwee Park and Peter Scott and Benjamin P-Y Lau and David A Lewis},
  journal={Food additives and contaminants},
  year={2004},
  volume={21 12},
  pages={1168-78}
}
Thirty retail samples of heat-processed corn foods, i.e. corn flakes, corn-based breakfast cereals, tortilla chips and corn chips, were analysed for fumonisins--fumonisin B1 (FB1), fumonisin B2 (FB2) and hydrolysed FB1 (HFB1)--as well as for protein- and total-bound FB1. Bound (hidden) fumonisins cannot be detected by conventional analysis. Improved methods for the determination of bound FB1 were developed. The protein-bound FB1 was extracted with 1% sodium dodecylsulfate (SDS) solution. The… CONTINUE READING

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