The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content

Food and Chemical Toxicology

Volumn 68, Issue , 2014, Pages 53-60

  Vidal, A ^a   Marin S ^a   Morales, H ^b   Ramos, A J ^a   Sanchis, V ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Baking process; Deoxynivalenol; Masked mycotoxins; Ochratoxin A

Indexed keywords

CHEMICAL COMPOUND; DEOXYNIVALENOL 3 GLUCOSIDE; OCHRATOXIN; UNCLASSIFIED DRUG; VOMITOXIN; TRICHOTHECENE DERIVATIVE;

ARTICLE; BRAN; BREADMAKING PROCESS; CONTROLLED STUDY; DOUGH; FERMENTATION TECHNIQUE; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD SAFETY; SOURDOUGH; TOXIN ANALYSIS; ANALYSIS; BREAD; CEREAL; COOKING; DIETARY FIBER; FERMENTATION; FOOD CONTROL; LIMIT OF DETECTION; MICROBIOLOGY;

BREAD; CEREALS; COOKING; DIETARY FIBER; FERMENTATION; FLOUR; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LIMIT OF DETECTION; OCHRATOXINS; TRICHOTHECENES;

EID: 84897460910     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2014.03.006     Document Type: Article

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