Thermal degradation of deoxynivalenol during maize bread baking

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 29, Issue 3, 2012, Pages 423-430

  Numanoglu, E ^a   Gokmen V ^a   Uygun, U ^a   Koksel, H ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Baking; Bread; Deoxynivalenol; Heat treatment; Maize; Thermal degradation

Indexed keywords

BAKERIES; BREADMAKING; DEGRADATION; FOOD PRODUCTS; HEAT TREATMENT; PYROLYSIS; TEMPERATURE DISTRIBUTION; THERMODYNAMIC STABILITY;

ARRHENIUS EQUATION; BAKING; BREAD; DEOXYNIVALENOL; MAIZE; REGRESSION COEFFICIENT; TEMPERATURE DEPENDENCE; THERMAL DEGRADATION RATE;

RATE CONSTANTS;

VOMITOXIN;

ARTICLE; BREAD; BREAD BAKING; CALCULATION; CONTROLLED STUDY; DEGRADATION KINETICS; FOOD PROCESSING; HIGH TEMPERATURE PROCEDURES; MAIZE; NONHUMAN; PRIORITY JOURNAL; TEMPERATURE DEPENDENCE;

EID: 84857436887     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2011.644812     Document Type: Article

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