Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study (2023)
- Authors:
- USP affiliated authors: CORASSIN, CARLOS HUMBERTO - FZEA ; ROSIM, ROICE ELIANA - FZEA ; OLIVEIRA, CARLOS AUGUSTO FERNANDES DE - FZEA ; BASSO, AMANDA BEZERRA GONÇALVES - FZEA ; ALI, SHER - FZEA
- Unidade: FZEA
- DOI: 10.15586/qas.v15i3.1244
- Subjects: SEGURANÇA ALIMENTAR; CONTAMINAÇÃO DE ALIMENTOS; TRIGO; AFLATOXINAS; FERMENTAÇÃO; ULTRASSOM
- Keywords: aflatoxin B1; wheat-based products; ultrasound; fermentation; decontamination
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Quality Assurance and Safety of Crops & Foods
- ISSN: 1757-837X
- Volume/Número/Paginação/Ano: v. 15, n. 3, p. 96-103, 2023
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BASSO, Amanda Bezerra Gonçalves et al. Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study. Quality Assurance and Safety of Crops & Foods, v. 15, n. 3, p. 96-103, 2023Tradução . . Disponível em: https://doi.org/10.15586/qas.v15i3.1244. Acesso em: 18 fev. 2026. -
APA
Basso, A. B. G., Ali, S., Corassin, C. H., Rosim, R. E., & Oliveira, C. A. F. de. (2023). Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study. Quality Assurance and Safety of Crops & Foods, 15( 3), 96-103. doi:10.15586/qas.v15i3.1244 -
NLM
Basso ABG, Ali S, Corassin CH, Rosim RE, Oliveira CAF de. Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study [Internet]. Quality Assurance and Safety of Crops & Foods. 2023 ; 15( 3): 96-103.[citado 2026 fev. 18 ] Available from: https://doi.org/10.15586/qas.v15i3.1244 -
Vancouver
Basso ABG, Ali S, Corassin CH, Rosim RE, Oliveira CAF de. Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study [Internet]. Quality Assurance and Safety of Crops & Foods. 2023 ; 15( 3): 96-103.[citado 2026 fev. 18 ] Available from: https://doi.org/10.15586/qas.v15i3.1244 - Efficiency assessment of different concentrations of Saccharomyces cerevisiae and times of action to bind aflatoxin M1 in milk
- Efficiency of different sources of Saccharomyces cerevisiae to bind aflatoxin B1 in phosphate buffer saline
- Occurrence of S. Aureus and Listeria spp. isolated from Brazilian dairy industries
- Efficiency of Saccharomyces cerevisiae and lactic acid bacteria strains to bind aflatoxin M1 in UHT skim milk
- Efficiency of lactic acid bacteria strains for decontamination of aflatoxin M1 in phosphate buffer saline solution and in skimmed milk
- Biofilm-producing ability of Listeria monocytogenes isolates from cheese processing plants in São Paulo, Brazil
- Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms
- Biofilm-producing ability of Listeria monocytogenes isolates from Brazilian cheese processing plants
- Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1
- Effects of oleuropein and peracetic acid as sanitizing agents for inactivation of listeria monocytogenes biofilms
Informações sobre o DOI: 10.15586/qas.v15i3.1244 (Fonte: oaDOI API)
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