Bibliografía
--> Bailey, R. H., Clement, B. A., Chase, T. A., Phillips, T. D. 1991. “The Distribution of Aflatoxins in the Production of Corn Tortillas”. Toxicologist 11: 280.
--> De Arriola, M. C., de Porres, E., de Cabrera, S., de
Zepeda, M. Rolz, C. 1988. “Aflatoxin Fate During Alkaline Cooking of Corn For Tortilla Preparation”. J. Agric. Food Chem. 36: 530-553.
--> Illescas, R. 1943. “La teoría química de la formación del nixtamal”. Rev. Soc. Mex. Hist. Nat. 4: 129.
--> International Agency for Research on Cancer, 1987.
IARC Monograph on the Evaluation of CARCinogenic
Risk to Humans, Suppl. 1. IARC, Lyon, France. pp. 82-87.
--> Méndez-Albores, A., Arámbula-Villa, G., Del Río-
García, J. C., Moreno-Martínez, E. 2004a. “Aflatoxindetoxification Achieved with Mexican Traditional Nixtamalization Process (MTNP) is reversible”. J. Sci. Food Agric. 84: 1611- 1614.
--> Méndez-Albores, A., Arámbula-Villa, G.,
Loarca-Piña, G., González-Hernández, J., Castaño-Tostado, E., Moreno-Martínez, E. 2004b. “Aflatoxin’s Fate During the Nixtamalization of Contaminated Maize by Two Tortilla- Making Processes”. J. Stored Prod. Res. 40: 87-94.
--> Price, R. L., Jorgensen, K. V. 1985. “Effects of Processing on AFLATOxin Levels and on Mutagenic Potential of Tortillas Made From Naturally Contaminated Corn”. J. Food Sci. 50: 347-357.
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