Development of an Extraction Method of Aflatoxins and Ochratoxin A from Oral, Gastric and Intestinal Phases of Digested Bread by In Vitro Model

Development of an Extraction Method of Aflatoxins and Ochratoxin A from Oral, Gastric and Intestinal Phases of Digested Bread by In Vitro Model

Validated extraction methods from in vitro digestion phases are necessary to obtain a suitable bioaccessibility study of mycotoxins in bakery products. The bakery industry produces bread with different ingredients to enrich the nutritional properties of this product and protect it from fungal growth...

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Bibliographic Details
Main Authors: Paula Llorens, Renata Pietrzak-Fiećko, Juan Carlos Moltó, Jordi Mañes, Cristina Juan
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Toxins
Subjects:
bioaccessibility
validation
aflatoxins
ochratoxin A
bread
<i>Cucurbita Maxima Pepo</i>
Online Access:https://www.mdpi.com/2072-6651/14/1/38

Internet

https://www.mdpi.com/2072-6651/14/1/38

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