A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours

Food Chemistry

Volumn 143, Issue , 2014, Pages 522-529

  Vrček, Ivana Vinković ^a   Čepo, Dubravka Vitali ^b   Rašić, Dubravka ^a   Peraica, Maja ^a   Žuntar, Irena ^b   Bojić, Mirza ^b   Mendaš, Gordana ^a   Medić Šarić, Marica ^b  

^a INSTITUTE FOR MEDICAL RESEARCH AND OCCUPATIONAL HEALTH   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Conventional; HPLC; ICP MS; Minerals; Mycotoxins; Ochratoxin A; Organic; Proteins; Toxic metals; Wheat flour; Zearalenone

Indexed keywords

AGRICULTURE; CADMIUM; MANGANESE; MINERALS; PROTEINS; TOXIC MATERIALS;

CONVENTIONAL; HPLC; ICP-MS; MYCOTOXINS; OCHRATOXIN A; ORGANIC; TOXIC METALS; WHEAT FLOURS; ZEARALENONE;

ORGANIC MINERALS;

ASPARTIC ACID; CADMIUM; COBALT; MOLYBDENUM; OCHRATOXIN; POTASSIUM; ZEARALENONE; ZINC;

ARTICLE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CROATIA; FLOUR; FOOD CONTAMINATION; FOOD SAFETY; NUTRITIONAL VALUE; ORGANIC FARMING; PROTEIN CONTENT; PROTEIN DEGRADATION; WHEAT;

TRITICUM AESTIVUM;

EID: 84883219584     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.022     Document Type: Article

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