Zobrazeno 1 - 5
of 5
pro vyhledávání: '"O O, Faboya"'
Publikováno v:
Food / Nahrung. 33:983-988
Twenty-six market samples and four laboratory-prepared samples of "ogiri" were screened for aflatoxin contamination. Aflatoxins were not detected in any of the samples. The fermented product (ogiri) was prepared with Aspergillus flavus-contaminated m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5124d0fbd5516993ec8fc68f2e02aadd
https://doi.org/10.1002/food.19890331019
https://doi.org/10.1002/food.19890331019
Publikováno v:
Food / Nahrung. 32:335-341
The oxalic acid content of the fresh juice of some healthy citrus fruits in Nigeria is very low (0.012%). Whereas in the juice of fruits infected with Aspergillus aculeatus, oxalic-acid content increased to 0.028%, the oxalic-acid content of the juic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b1a80140cd1483100c48bf0d8a413e0
https://doi.org/10.1002/food.19880320407
https://doi.org/10.1002/food.19880320407
Publikováno v:
Food / Nahrung. 33:485-487
“Soyogi” is the patent name given to a fermented soybean flour produced by the Federal Institute for Industrial Research, Lagos, Nigeria. Natural occurrence of aflatoxin in soybeans have been reported [4, 5]. However, little information is availa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2851a725b321766521364eab7466c75e
https://doi.org/10.1002/food.19890330530
https://doi.org/10.1002/food.19890330530
Publikováno v:
Die Nahrung. 33(6)
Cowpeas have been a major source of protein, especially in developing nations. Despite of the fact that aflatoxin contaminations have been found to be mainly common in substrates such as carbohydrates, detection of the toxins in raw cowpeas has also
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::60ef6ac5bf33e0da933acb4ac56f8551
https://pubmed.ncbi.nlm.nih.gov/2797118
https://pubmed.ncbi.nlm.nih.gov/2797118
Publikováno v:
Zeitschrift fur allgemeine Mikrobiologie [Z Allg Mikrobiol] 1983; Vol. 23 (10), pp. 621-4.