Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucocide

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F11%3A52575" target="_blank" >RIV/60460709:41210/11:52575 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1021/jf202428f" target="_blank" >http://dx.doi.org/10.1021/jf202428f</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/jf202428f" target="_blank" >10.1021/jf202428f</a>

Result language
angličtina
Original language name
Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucocide
Original language description
The co-occurrence of the major Fusarium mykotoxin DON and its conjugate DON-3-Glc has been documented in infected wheat. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approximately 60 % of their content in unprocessed wheat grain. No substantial changes of both target analytes occurred during the dough preparation process. However, when bakery improvers enzymes mixtures were employed as a dough ingredient, a distinct increase up to 145 % of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON took place during baking.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GC - Plant growing, crop rotation
OECD FORD branch
—

Project
<a href="/en/project/2B08049" target="_blank" >2B08049: Free and bound forms of fusarium mycotoxins in cereals and processed products; strategy of control and minimisation.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)