Stability of Fusarium toxins during traditional Turkish maize bread production

Quality Assurance and Safety of Crops and Foods

Volumn 2, Issue 2, 2010, Pages 84-92

  Numanoglu, Eren ^a   Uygun, Umran ^a   Koksel, Hamit ^a   Solfrizzo, Michele ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Fumonisins; Maize bread; Processing; Trichothecenes; Zearalenone

Indexed keywords

FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLITES; TOXIC MATERIALS;

BREAD PRODUCTION; DEOXYNIVALENOL; FUMONISIN; FUSARIUM TOXINS; MAIZE BREAD; MAIZE SAMPLE; PROCESSING; TRICHOTHECENES; TURKISHS; ZEARALENONE;

MYCOTOXINS;

EID: 84864020082     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.1111/j.1757-837X.2010.00059.x     Document Type: Article

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