USE OF MICRONIZED PLANT FIBERS FOR THE PREPARATION OF A FOOD COMPOSITION INTENDED TO DECREASE THE BIOAVAILABILITY OF MYCOTOXINS

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.