'Emerging' mycotoxins in cereals processing chains: Changes of enniatins during beer and bread making

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 750-757

  Vaclavikova, Marta ^a   Malachova, Alexandra ^a   Veprikova, Zdenka ^a   Dzuman, Zbynek ^a   Zachariasova, Milena ^a   Hajslova, Jana ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Baking; Brewing; Enniatins; Fusarium mycotoxins; Malting; Milling; U HPLC orbitrap MS

Indexed keywords

BAKING; ENNIATINS; FUSARIUM MYCOTOXINS; MALTING; U-HPLC-ORBITRAP MS;

BREADMAKING; BREWING; FERMENTATION; MILLING (MACHINING);

TOXICITY;

ENNIATIN; ENNIATIN A1; ENNIATIN B1; MYCOTOXIN; UNCLASSIFIED DRUG; VOMITOXIN; VOMITOXIN 3 GLUCOSIDE; WATER;

ARTICLE; BARLEY; BEER; BREAD; BREWING; CEREAL; FOOD PROCESSING; FUSARIUM; HIGH TEMPERATURE; MALTING; NONHUMAN; SOLUBILITY; TOXIN ANALYSIS;

BEER; BREAD; DEPSIPEPTIDES; FOOD CONTAMINATION; FOOD HANDLING; FOOD SAFETY; FUSARIUM; HORDEUM; MYCOTOXINS; TRITICUM;

FUSARIUM; HORDEUM; TRITICUM AESTIVUM;

EID: 84866865830     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.031     Document Type: Article

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