Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9303-9312

  Kostelanska, Marta ^a   Dzuman, Zbynek ^a   Malachova, Alexandra ^a   Capouchova, Ivana ^b   Prokinova, Evzenie ^b   Skerikova, Alena ^b   Hajslova, Jana ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

baking; deoxynivalenol; deoxynivalenol 3 glucoside; masked mycotoxins; milling; mycotoxins; Orbitrap mass spectrometry; thermal degradation; ultrahigh performance liquid chromatography

Indexed keywords

BAKING; DEOXYNIVALENOL; DEOXYNIVALENOL-3-GLUCOSIDE; MASKED MYCOTOXINS; MYCOTOXINS; ORBITRAP; THERMAL DEGRADATIONS; ULTRA-HIGH PERFORMANCE;

CALCINATION; DEGRADATION; FOOD PRODUCTS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MILLING (MACHINING);

TOXICITY;

DEOXYNIVALENOL 3 GLUCOSIDE; DEOXYNIVALENOL-3-GLUCOSIDE; GLUCOSIDE; TRICHOTHECENE DERIVATIVE; VOMITOXIN;

ARTICLE; BREAD; COOKING; FERMENTATION; FLOUR; FOOD CONTAMINATION; FOOD HANDLING; HEAT; METHODOLOGY; WHEAT;

BREAD; COOKING; FERMENTATION; FLOUR; FOOD CONTAMINATION; FOOD HANDLING; FOOD TECHNOLOGY; GLUCOSIDES; HOT TEMPERATURE; TRICHOTHECENES; TRITICUM;

FUSARIUM; TRITICUM AESTIVUM;

EID: 80052577743     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202428f     Document Type: Article

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