UTILISATION DE FIBRES VEGETALES MICRONISEES POUR LA PREPARATION D'UNE COMPOSITION ALIMENTAIRE DESTINEE A DIMINUER LA BIODISPONIBILITE DES MYCOTOXINES

In the preparation of foodstuffs, for humans and animals, insoluble vegetable fibers are added as micron particles to reduce the biological action of any hydrophobic mycotoxin contamination. The vegetable fibers are taken from cereals, green vegetables, kitchen vegetables and fruits. They can also b...

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Bibliographische Detailangaben
Hauptverfasser:	TANGNI EMMANUEL KOSSI, AOUDIA NABILLA, DE MEEUS D ARGENTEUIL LUDOVIC, LARONDELLE YVAN
Format:	Patent
Sprache:	fre
Schlagworte:	FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	In the preparation of foodstuffs, for humans and animals, insoluble vegetable fibers are added as micron particles to reduce the biological action of any hydrophobic mycotoxin contamination. The vegetable fibers are taken from cereals, green vegetables, kitchen vegetables and fruits. They can also be papermaking fibers of wood, sugar cane, bamboo and straw.