Effect of processing on fumonisin content of corn.

  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},
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

From This Paper

Topics from this paper.


Publications citing this paper.
Showing 1-10 of 21 extracted citations

Similar Papers

Loading similar papers…