Heat and pH alter the concentration of deoxynivalenol in an aqueous enviroment

Journal of Food Protection

Volumn 61, Issue 3, 1998, Pages 365-367

  Wolf, Charlene E ^a   Bullerman, Lloyd B ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; FOOD SAFETY; VOMITOXIN;

EID: 0032031802     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.3.365     Document Type: Article

References (13)

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2. Boyacioglu, D., N. S. Hettiasachy, and B. L. D'Appolonia, 1993. Additives affect deoxynivalenol (vomitoxin) contaminated flour during breadbaking. J. Food Sci. 58:416-418.
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9. Ueno, Y. (ed.) 1983. Trichothecenes - chemical, biological and toxicological aspects. Elsevier Science Publishers, New York.
10. Wolf, C. E. 1995. Characterization of deoxynivalenol producing mold, detection of deoxynivalenol, and effects of heat on the mycotoxin. Ph.D Dissertation, University of Nebraska at Lincoln.
11. Young, J. C. 1986. Reduction in levels of deoxynivalenol in contaminated corn by chemical and physical treatment. J. Agric. Food Chem. 34:465-467.
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13. Young, J. C., L. M. Subryan, D. Potts, M. E. McLaren, and F. H. Gobran. 1986. Reduction in levels of deoxynivalenol in contaminated wheat by chemical and physical treatment. J. Agric. Food Chem. 34:461-465.