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, M.S., Pacin, A.M., Martínez, E.J., Moltó, G., Resnik, S.L.
Formato:	JOUR
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:	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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