Effect of food processing on exposure assessment studies with mycotoxins

Food Additives and Contaminants - Part A

Volumn 30, Issue 5, 2013, Pages 867-875

  Cano Sancho, German ^a   Sanchis, Vicente ^a   Ramos, Antonio J ^a   Marín, Sonia ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

bread; deoxynivalenol; exposure assessment; food processing; pasta; zearalenone

Indexed keywords

BREADMAKING; CHEMICAL CONTAMINATION; COOKING; FOOD PROCESSING; PILOT PLANTS; PROCESSED FOODS; STOCHASTIC MODELS; STOCHASTIC SYSTEMS; YEAST;

BREAD; DEOXYNIVALENOL; EXPOSURE ASSESSMENT; PASTA; ZEARALENONE;

BAKERIES;

VOMITOXIN; WATER; ZEARALENONE;

ARTICLE; BREAD; COOKING; DOUGH; FERMENTATION; FOOD CONTAMINATION; FOOD PROCESSING; HUMAN; LACTIC ACID BACTERIUM; PASTA; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; THERMOSTABILITY; TRITICUM DURUM;

SACCHAROMYCES CEREVISIAE; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84879625883     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2013.793824     Document Type: Article

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