Fusarium toxins (DON and ZEA) in flour and bread;Fusarientoxine (DON und ZEA) in Mehl und Brot

Mycotoxin Research

Volumn 17, Issue 1 SUPPL., 2001, Pages 49-52

  Schmidt, S ^a   Thielert, G ^a  

^a Chemisches und Veterinäruntersuchungsamt Sigmaringen ^*  (Germany)

Author keywords

Bread; Bread making process; Deoxynivalenol; Mycotoxin; Zearalenone

Indexed keywords

EID: 11144315316     PISSN: 01787888     EISSN: 18671632     Source Type: Journal    
DOI: 10.1007/BF03036711     Document Type: Article

References (7)

1. Bassen B, Thielert G. (2000) Fusarientoxine (DON, ZEA) in Lebensmitteln. Mycotoxin Research Vol 16 A, Nr. 1: 75-78
2. Young C, Fulcher G, Hayhoe J H, Scott P M, Dexter J. (1984) Effect of milling and baking on Deoxynivalenol (Vomitoxin) content of eastern Canadian wheats. J. Agric. Food Chem. 32: 659-664
3. Neira M.S., Pacin A M, Martinez E J, Molto G, Resnik S L (1997) The effects of bakery processing on natural deoxynivalenol contamination. Int. J. Microbiol. 37: 21-25
4. Kamimura H (1989) Removal of mycotoxins during food processing. In: Natori S, Hasimoto K, Ueno Y, International Symposium of Mycotoxins and Phycotoxins '88, Amsterdam, Elsevier: 169-176
5. Amtliche Sammlung von Untersuchungsverfahren nach § 35 LMBG (1999) L15.00-1/1 (Norm DIN EN ISO 15141 Teil 1)
6. Vicam (1998) Zearalatest instruction manual. Firmenschrift
7. Vicam (1999) DONtest HPLC instruction manual. Firmenschrift