Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology

The stability of naturally occurring DON was evaluated during the fermentation stage of the bread-making process on a pilot scale. Two different products, French bread and Vienna bread, were prepared with naturally contaminated wheat flour (150 mg kg-1) under controlled experimental conditions. Doug...

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Detalles Bibliográficos
Autores principales: Samar, M.M., Neira, M.S., Resnik, S.L., Pacin, A.
Formato: JOUR
Materias:
Deoxynivalenol
Detoxification
Mycotoxin
Processing
vomitoxin
Argentina
article
Austria
bread
controlled study
decomposition
fermentation
flour
food analysis
food contamination
food processing
France
molecular stability
priority journal
standardization
thermoregulation
toxicity testing
wheat
Analysis of Variance
Bread
Chromatography, Gas
Fermentation
Food Handling
Heat
Humans
Pilot Projects
Time Factors
Trichothecenes
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0265203X_v18_n11_p1004_Samar
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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