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Approaches to reduction of aflatoxins in foods and feeds



Approaches to reduction of aflatoxins in foods and feeds



The toxicology of aflatoxins: human health, veterinary and agricultural significance: 383-406



Strategies for the reduction of aflatoxins in foods and feeds are discussed, including food and feed processing (thermal inactivation, irradiation, solvent extraction and mechanical separation, density segregation and adsorption from solution), biocontrol and microbial inactivation, structural degradation following ammoniation or bisulfite treatment, and reduction by selective chemisorption.

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Accession: 002566279

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