The effects of bakery processing on natural deoxynivalenol contamination

The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doug...

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Detalles Bibliográficos
Autores principales: Neira, María Susana, Martínez, Elena Julia, Resnik, Silvia Liliana
Publicado: 1997
Materias:
Bakery products
Deoxynivalenol
Wheat
vomitoxin
article
electron capture detection
flour
food contamination
gas chromatography
thin layer chromatography
Bread
Fermentation
Trichothecenes
Triticum aestivum
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v37_n1_p21_Neira
http://hdl.handle.net/20.500.12110/paper_01681605_v37_n1_p21_Neira
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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