Impact of physicochemical parameters on the decomposition of deoxynivalenol during extrusion cooking of wheat grits

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 23, 2011, Pages 12480-12485

  Wu, Qinghua ^a,b   Lohrey, Lilia ^b   Cramer, Benedikt ^b   Yuan, Zonghui ^a   Humpf, Hans Ulrich ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

compression; degradation; Deoxynivalenol; DON; extrusion; moisture; pH; protein; QuEChERS; reduction; starch

Indexed keywords

ALKALINE CONDITIONS; COMPRESSION FACTOR; DEOXYNIVALENOL; DON; FUSARIUM; HIGH IMPACT; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; INTERNAL STANDARDS; KEY FACTORS; PARTIAL REDUCTION; PH VALUE; PHYSICOCHEMICAL PARAMETERS; PROCESSING TECHNIQUE; PROTEIN CONTENTS; QUECHERS; REDUCTION RATE; RESIDENCE TIME; SECONDARY METABOLITES; SYSTEMATIC STUDY;

ALKALINITY; ANIMALS; CEREAL PRODUCTS; COMPACTION; DEGRADATION; EXTRUSION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METABOLITES; MOISTURE; PH; PROTEINS; REDUCTION; SCREWS; STARCH;

TOXICITY;

TRICHOTHECENE DERIVATIVE; VOMITOXIN;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; HEAT; METHODOLOGY; PH; PHYSICAL CHEMISTRY; PLANT SEED; WHEAT;

FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; SEEDS; TRICHOTHECENES; TRITICUM;

EID: 83055169911     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2038604     Document Type: Article

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