Effect of hot water treatments on the safety and quality of Fusarium-infected malting barley

International Journal of Food Microbiology

Volumn 124, Issue 2, 2008, Pages 171-178

  Kottapalli, Balasubrahmanyam ^a   Wolf Hall, Charlene E ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Deoxynivalenol; Fusarium; Germination; Hot water; Malting barley; Microbial load

Indexed keywords

AMYLASE; HOT WATER; NITROGEN; VOMITOXIN;

ARTICLE; BARLEY; ENERGY; FUSARIUM; MALT; NONHUMAN; SAFETY; WATER TREATMENT;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUSARIUM; HEAT; HORDEUM; HUMANS; QUALITY CONTROL; TIME FACTORS; TRICHOTHECENES;

FUSARIUM; HORDEUM;

EID: 43749092333     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.03.010     Document Type: Article

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