Effect of baking on reduction of free and hidden fumonisins in gluten-free bread

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 42, 2014, Pages 10341-10347

  Bryla, Marcin ^a,b   Roszko, Marek ^a   Szymczyk, Krystyna ^a   Jędrzejczak, Renata ^a   Slowik, Elzbieta ^a   Obiedzińşki, Mieczyslaw W ^b  

^a IAFB Collection of Industrial Microorganisms   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

free fumonisins; hidden fumonisins; LC IT MS MS; maize products; masked mycotoxins

Indexed keywords

FREE FUMONISINS; HIDDEN FUMONISINS; LC-IT-MS/MS; MAIZE PRODUCTS; MASKED MYCOTOXINS;

FUMONISIN; GLUTEN;

ANALYSIS; BREAD; COOKING; EVALUATION STUDY; FOOD CONTAMINATION; HEAT; PROCEDURES;

BREAD; COOKING; FOOD CONTAMINATION; FUMONISINS; GLUTENS; HOT TEMPERATURE;

EID: 84908376942     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504077m     Document Type: Article

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