Effects of pH and Temperature on the Stability of Fumonisins in Maize Products
This paper is a study of the stability of fumonisins in dough based on maize flour prepared in a phosphate buffer with a pH of 3.5, 5.5 or 7.5 and baked at a temperature within the range of 100–250 °C. Buffers with various pH values were tested, since it is well-known that pH may significantly influ...
Main Authors: | Marcin Bryła, Agnieszka Waśkiewicz, Krystyna Szymczyk, Renata Jędrzejczak |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2017-03-01
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Series: | Toxins |
Subjects: | |
Online Access: | http://www.mdpi.com/2072-6651/9/3/88 |
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