Fate of ochratoxin A during breadmaking

Food Additives and Contaminants

Volumn 13, Issue SUPPL., 1996, Pages 25-26

  Subirade, I ^a  

^a Groupe Danone   (France)

Author keywords

[No Author keywords available]

Indexed keywords

MYCOTOXIN; OCHRATOXIN;

BREAD; CEREAL; CONFERENCE PAPER; COOKING; FLOUR; FOOD CONTAMINATION; FOOD PROCESSING; PRIORITY JOURNAL;

BREAD; FOOD HANDLING; HEAT; MYCOTOXINS; OCHRATOXINS;

EID: 0030464220     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (3)

1. BOUDRA, H., LE BARS, P., and LE BARS, J., 1995, Thermostability of ochratoxin A in wheat under two moisture conditions. Applied and Environmental Microbiology, 61, 1156-1158.
2. CHELKOWSKI, J., GOLINSKI, P., and SZEBIOTKO, K., 1981, Mycotoxinsin cereal grains. Part. II. The fate of ochratoxin A after processing of wheat and barley grain. Die Nahrung, 25, 423-426.
3. OSBORNE, B. G., 1979, Reversed-phase high performance liquid chromatography determination of ochratoxin A in flour and bakery products. Journal of the Science of Food and Agriculture, 30, 1065-1070.