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- Abrar, Muhammad; Anjum, Faqir Muhammad; Butt, Masood Sadiq; Pasha, Imran; Randhawa, Muhammad Atif; Saeed, Farhan; Waqas, Khalid
- Critical reviews in food science and nutrition 2013 v.53 no.8 pp. 862-874
- Aspergillus flavus; Aspergillus parasiticus; aflatoxins; agricultural products; biosynthesis; crop management; environmental factors; fungi; hepatitis; hepatotoxicity; humidity; minerals; mutagenicity; mutation; postharvest injuries; postharvest treatment; preharvest treatment; reproductive disorders; seeds; temperature; teratogenicity
- ... Food contagion with aflatoxins is the modern concern and has received a great awareness during the last few decades. The intermittent incidence of these toxins in agricultural commodities has negative role on the economy of the affected regions where harvest and postharvest techniques for the prevention of mold growth, are seldom practiced. Aflatoxins are difuranocoumarin derivatives produced by a ...
- Hübner, Florian; Arendt, Elke K.
- Critical reviews in food science and nutrition 2013 v.53 no.8 pp. 853-861
- antioxidants; bacteria; beta-glucans; brewing; dietary fiber; dietary nutrient sources; distilling industry; germination; health promotion; ingredients; malt; malting; minerals; nutritive value; probiotics; small cereal grains; vitamins; whole grain foods
- ... Whole grain cereals have been found to be a good source of nutritionally valuable substances, such as antioxidants, minerals, vitamins, and dietary fiber. A wide range of these compounds is affected by germination. While some compounds, such as beta-glucans are degraded, others, like vitamins can be increased by means of malting. Therefore, germination and malting of cereals is a way not only to p ...