Effect of processing on fumonisin content of corn.

@article{Murphy1996EffectOP,
  title={Effect of processing on fumonisin content of corn.},
  author={Patricia A. Murphy and Suzanne Hendrich and Ellen C. Hopmans and Catherine C. Hauck and Zhuo-ren Lu and G Buseman and Gary P. Munkvold},
  journal={Advances in experimental medicine and biology},
  year={1996},
  volume={392},
  pages={323-34}
}
Fumonisins (FBs) are a family of mycotoxins produced by Fusarium moniliforme and F. proliferatum, predominant corn pathogens, and are found in most corn-containing foods. The FBs are heat stable, resistant to ammoniation, and unlike most mycotoxins, are water-soluble. The levels in corn and corn-containing foods will be presented ranging from < 20 ppb to > 2 ppm. Washing of contaminated FB-corn with water did not reduce the measured FB levels of significantly. The traditional processing step to… CONTINUE READING

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