Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking

Toxicology Letters

Volumn 153, Issue 1, 2004, Pages 181-189

  Visconti, Angelo ^a   Haidukowski, Edith Miriam ^a   Pascale, Michelangelo ^a   Silvestri, Marco ^b  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b Barilla GR Flli SpA   (Italy)

Author keywords

Deoxynivalenol; Durum wheat; Food processing; Milling; Mycotoxins; Spaghetti

Indexed keywords

VOMITOXIN;

CONFERENCE PAPER; COOKING; FOOD CONTAMINATION; FOOD PROCESSING; FUSARIUM; LEACHING; PRIORITY JOURNAL; WHEAT;

COOKERY; FLOUR; FOOD CONTAMINATION; FOOD-PROCESSING INDUSTRY; HUMANS; TRICHOTHECENES; TRITICUM;

FUSARIUM; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 4444380189     PISSN: 03784274     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.toxlet.2004.04.032     Document Type: Conference Paper

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