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Mycotoxins:
Cocoa: Reduction of Ochratoxin A in cocoa shells by a simple chemical- and physical method.
Coffee: Container Transport and Ochratoxin A Content.
Coffee: The impact of roasting on ochratoxin A content.
Corn: Mycotoxin inactivation by extrusion cooking of corn flour.
Corn: Mycotoxin and tortilla production.
Rice Meal: Reduction of aflatoxins by extrusion-cooking.
Wheat: The effect of cooking on DON content in wheat products.
Wheat: DON and zearalenone content of soft wheat flour milled by different methods.
Wine: Influence of yeast strain on ochratoxin A content during wine fermentation.
Zearalenone: The fate of zearalenone during corn grits extrusion cooking.
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