Fate of fusarium mycotoxins in the cereal product supply chain: The deoxynivalenol (DON) case within industrial bread-making technology

Food Additives and Contaminants - Part A

Volumn 27, Issue 5, 2010, Pages 677-687

  Bergamini, E ^a   Catellani, D ^a   Dall'asta, C ^b   Galaverna, G ^a   Dossena, A ^b   Marchelli, R ^b   Suman, M ^a  

^a Barilla GR Flli SpA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Bakery products; Bread; Chemometrics; Fusarium; Liquid chromatography mass spectrometry (LC MS); Statistical analysis; Trichothecenes

Indexed keywords

VOMITOXIN;

ARTICLE; BARLEY; BREAD; CEREAL; CONTROLLED STUDY; FLOUR; FOOD CONTAMINATION; FOOD HANDLING; FOOD PROCESSING; FUNGAL CONTAMINATION; FUNGUS GROWTH; FUSARIUM; MAIZE; NONHUMAN; PRIORITY JOURNAL; WHEAT;

FUSARIUM; HORDEUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 77952280572     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440041003660117     Document Type: Article

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