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

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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Hauptverfasser: TANGNI EMMANUEL KOSSI, AOUDIA NABILLA, DE MEEUS D ARGENTEUIL LUDOVIC, LARONDELLE YVAN
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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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creator TANGNI EMMANUEL KOSSI
AOUDIA NABILLA
DE MEEUS D ARGENTEUIL LUDOVIC
LARONDELLE YVAN
description 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.
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subjects 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
title UTILISATION DE FIBRES VEGETALES MICRONISEES POUR LA PREPARATION D'UNE COMPOSITION ALIMENTAIRE DESTINEE A DIMINUER LA BIODISPONIBILITE DES MYCOTOXINES
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