Fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside conjugates from flour to bread: An investigation by high-performance liquid chromatography high-resolution mass spectrometry

Food Additives and Contaminants - Part A

Volumn 30, Issue 2, 2013, Pages 345-355

  de Angelis, Elisabetta ^a   Monaci, Linda ^a   Pascale, Michelangelo ^a   Visconti, Angelo ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

bread; DON; food processing; glucosides; HT 2; masked mycotoxins; mass spectrometry; T 2; trichothecenes; wheat flour

Indexed keywords

BREADMAKING; CARBOHYDRATES; CEREAL PRODUCTS; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; TOXIC MATERIALS;

BREAD; GLUCOSIDES; HT-2; MASKED MYCOTOXINS; TRICHOTHECENES; WHEAT FLOURS;

BAKERIES;

GLUCOSIDE; HT 2 TOXIN; MYCOTOXIN; T 2 TOXIN; VOMITOXIN;

ARTICLE; BREAD; CONJUGATE; CONTROLLED STUDY; DEGRADATION; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; WHEAT;

EID: 84872521678     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2012.740776     Document Type: Article

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