Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology
暂无分享,去创建一个
E Bergamini | D Catellani | C Dall'asta | G Galaverna | A Dossena | R Marchelli | M Suman | M. Suman | A. Dossena | C. Dall’Asta | R. Marchelli | G. Galaverna | D. Catellani | E. Bergamini
[1] D. Boyacioğlu,et al. Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking , 1993 .
[2] K. Scudamore. Fate of fusarium mycotoxins in the cereal industry: recent UK studies , 2008 .
[3] J. Hajšlová,et al. Fate of trichothecene mycotoxins during the processing: Milling and baking , 2008, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.
[4] P. Scott. Industrial and farm detoxification processes for mycotoxins , 1998 .
[5] J. Dexter,et al. Distribution of the trichothecene mycotoxin deoxynivalenol (vomitoxin) during the milling of naturally contaminated hard red spring wheat and its fate in baked products. , 1984, Food additives and contaminants.
[6] P. Scott,et al. Fate of Mycotoxins During Processing of Foodstuffs II - Deoxynivalenol (Vomitoxin) During Making of Egyptian Bread. , 1983, Journal of food protection.
[7] S. Resnik,et al. Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology , 2001, Food additives and contaminants.
[8] N. Magan,et al. Mycotoxins in food: detection and control. , 2004 .
[9] E. Creppy. Update of survey, regulation and toxic effects of mycotoxins in Europe. , 2002, Toxicology letters.
[10] S. Resnik,et al. The effects of bakery processing on natural deoxynivalenol contamination. , 1997, International journal of food microbiology.
[11] S. Edwards,et al. Influence of agricultural practices on fusarium infection of cereals and subsequent contamination of grain by trichothecene mycotoxins. , 2004, Toxicology letters.
[12] S. Patel,et al. Deoxynivalenol and other Fusarium mycotoxins in bread, cake, and biscuits produced from UK-grown wheat under commercial and pilot scale conditions , 2009 .
[13] F. Mateo,et al. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking , 2009, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.
[14] H. S. Hussein,et al. Toxicity, metabolism, and impact of mycotoxins on humans and animals. , 2001, Toxicology.
[15] L. Bullerman,et al. Heat and pH alter the concentration of deoxynivalenol in an aqueous environment. , 1998, Journal of food protection.
[16] J. Dexter,et al. Effect of milling and baking on deoxynivalenol (vomitoxin) content of eastern Canadian wheats , 1984 .
[17] C. Hazel,et al. Influence of processing on trichothecene levels. , 2004, Toxicology letters.
[18] H. Abbas,et al. Effect of cleaning, milling, and baking on deoxynivalenol in wheat , 1985, Applied and environmental microbiology.
[19] Toshitsugu Tanaka,et al. Residues of Fusarium Mycotoxins, Nivalenol, Deoxynivalenol and Zearalenone, in Wheat and Processed Food After Milling and Baking , 1986 .
[20] N. Magan,et al. 1 – Risk assessment and risk management of mycotoxins in food , 2004 .
[21] M. Suman,et al. Ion trap lC-MS/MS as a valid multi-method to determine trichothecenes and zearalenone in the food industry , 2008 .