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 °...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Samar, M., Resnik, S.L., González, H.H.L., Pacin, A.M., Castillo, M.D.
Formato: JOUR
Materias:
Colour
Deoxynivalenol
Mycotoxin
Turnover pie dough covers
Acceso en línea: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 todo:paper_09567135_v18_n10_p1295_Samar
record_format dspace
spelling todo:paper_09567135_v18_n10_p1295_Samar2023-10-03T15:52:11Z Deoxynivalenol reduction during the frying process of turnover pie covers Samar, M. Resnik, S.L. González, H.H.L. Pacin, A.M. Castillo, M.D. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, M.
Resnik, S.L.
González, H.H.L.
Pacin, A.M.
Castillo, M.D.
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.
format JOUR
author Samar, M.
Resnik, S.L.
González, H.H.L.
Pacin, A.M.
Castillo, M.D.
author_facet Samar, M.
Resnik, S.L.
González, H.H.L.
Pacin, A.M.
Castillo, M.D.
author_sort Samar, M.
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
url http://hdl.handle.net/20.500.12110/paper_09567135_v18_n10_p1295_Samar
work_keys_str_mv AT samarm deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers
AT resniksl deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers
AT gonzalezhhl deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers
AT pacinam deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers
AT castillomd deoxynivalenolreductionduringthefryingprocessofturnoverpiecovers
_version_ 1807318830190428160

Ejemplares similares