USE OF VEGETABLE FINE GRAIN SIZED FIBRES FOR PREPARING A NUTRITIONAL COMPOSITION FOR REDUCING MYCOTOXIN BIOAVAILABILITY

摘要

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.