Deoxynivalenol reduction during the frying process of turnover pie covers

The effect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated flour (1200 μg/kg) and fortified flour artificially contaminated (260 μg/kg) were used to prepare turnover pie dough covers. Frying was performed at three temperatures (169 °C, 205 °...

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Autores principales:	Samar, María Margarita, Resnik, Silvia Liliana, Gonzalez, Héctor Horacio Lucas, Castillo, Marcelo Daniel
Publicado:	2007
Materias:	Colour Deoxynivalenol Mycotoxin Turnover pie dough covers
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v18_n10_p1295_Samar http://hdl.handle.net/20.500.12110/paper_09567135_v18_n10_p1295_Samar
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_09567135_v18_n10_p1295_Samar
record_format	dspace
spelling	paper:paper_09567135_v18_n10_p1295_Samar2023-06-08T15:56:16Z Deoxynivalenol reduction during the frying process of turnover pie covers Samar, María Margarita Resnik, Silvia Liliana Gonzalez, Héctor Horacio Lucas Castillo, Marcelo Daniel Colour Deoxynivalenol Mycotoxin Turnover pie dough covers The effect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated flour (1200 μg/kg) and fortified flour artificially contaminated (260 μg/kg) were used to prepare turnover pie dough covers. Frying was performed at three temperatures (169 °C, 205 °C and 243 °C) for different times. The final time for cooking at every temperature was established by measuring the colour during the frying process. Deoxynivalenol reduction was greater in the artificially contaminated samples (>66% at 169 °C, 43% at 205 °C and 38% at 243 °C). For the level of 1200 μg/kg, the average percentage of deoxynivalenol reduction, based on medians, was 28% when the dough covers were fried at 169 °C, 21% at 205 °C and 20% at 243 °C. © 2006 Elsevier Ltd. All rights reserved. Fil:Samar, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:González, H.H.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Castillo, M.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v18_n10_p1295_Samar http://hdl.handle.net/20.500.12110/paper_09567135_v18_n10_p1295_Samar
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Colour Deoxynivalenol Mycotoxin Turnover pie dough covers
spellingShingle	Colour Deoxynivalenol Mycotoxin Turnover pie dough covers Samar, María Margarita Resnik, Silvia Liliana Gonzalez, Héctor Horacio Lucas Castillo, Marcelo Daniel Deoxynivalenol reduction during the frying process of turnover pie covers
topic_facet	Colour Deoxynivalenol Mycotoxin Turnover pie dough covers
description	The effect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated flour (1200 μg/kg) and fortified flour artificially contaminated (260 μg/kg) were used to prepare turnover pie dough covers. Frying was performed at three temperatures (169 °C, 205 °C and 243 °C) for different times. The final time for cooking at every temperature was established by measuring the colour during the frying process. Deoxynivalenol reduction was greater in the artificially contaminated samples (>66% at 169 °C, 43% at 205 °C and 38% at 243 °C). For the level of 1200 μg/kg, the average percentage of deoxynivalenol reduction, based on medians, was 28% when the dough covers were fried at 169 °C, 21% at 205 °C and 20% at 243 °C. © 2006 Elsevier Ltd. All rights reserved.
author	Samar, María Margarita Resnik, Silvia Liliana Gonzalez, Héctor Horacio Lucas Castillo, Marcelo Daniel
author_facet	Samar, María Margarita Resnik, Silvia Liliana Gonzalez, Héctor Horacio Lucas Castillo, Marcelo Daniel
author_sort	Samar, María Margarita
title	Deoxynivalenol reduction during the frying process of turnover pie covers
title_short	Deoxynivalenol reduction during the frying process of turnover pie covers
title_full	Deoxynivalenol reduction during the frying process of turnover pie covers
title_fullStr	Deoxynivalenol reduction during the frying process of turnover pie covers
title_full_unstemmed	Deoxynivalenol reduction during the frying process of turnover pie covers
title_sort	deoxynivalenol reduction during the frying process of turnover pie covers
publishDate	2007
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v18_n10_p1295_Samar http://hdl.handle.net/20.500.12110/paper_09567135_v18_n10_p1295_Samar
work_keys_str_mv	AT samarmariamargarita deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers AT resniksilvialiliana deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers AT gonzalezhectorhoraciolucas deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers AT castillomarcelodaniel deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers
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Deoxynivalenol reduction during the frying process of turnover pie covers

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