Deoxynivalenol and other Fusarium mycotoxins in bread, cake, and biscuits produced from uk-grown wheat under commercial and pilot scale conditions

Food Additives and Contaminants - Part A

Volumn 26, Issue 8, 2009, Pages 1191-1198

  Scudamore, K A ^a   Hazel, C M ^b   Patel, S ^b   Scriven, F ^c  

^a KAS Mycotoxins   (United Kingdom)

^b Lord Rank Centre   (United Kingdom)

^c United Biscuits (UK) Ltd   (United Kingdom)

Author keywords

Bakery products; Biscuits; Bread; Cereals; Clean up; Extraction; Gas chromatography mass spectrometry (GC MS); Mycotoxins Fusarium; Mycotoxins trichothecenes; Mycotoxins zearalenone

Indexed keywords

FAT; MYCOTOXIN; NIVALENOL; SUGAR; VOMITOXIN; WATER; ZEARALENONE;

ARTICLE; BREAD; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DILUTION; FLOUR; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD CONTROL; FOOD PROCESSING; FOOD SAFETY; FUSARIUM; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PLANT GROWTH; PRIORITY JOURNAL; UNITED KINGDOM; WHEAT;

FUSARIUM; TRITICUM AESTIVUM;

EID: 70849122136     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030902919426     Document Type: Article

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