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The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892758" target="_blank" >RIV/60461373:22330/11:43892758 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.1016/j.foodchem.2010.12.008" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2010.12.008</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2010.12.008" target="_blank" >10.1016/j.foodchem.2010.12.008</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method

  • Original language description

    The co-occurrence of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON-3-Glc) has been recently reported in malt and beer. In this study, the concentration changes were monitored within the brewing process of four beer brands: light, dark tap andtwo lagers, produced from ground malt mixtures differing in composition, and also mycotoxins content. A simple and rapid method employing DONdedicated immunoaffinity columns (IAC) for the selective pre-concentration, followed by ultra-performance liquidchromatography coupled to a time-of-flight mass spectrometer (UPLC-TOFMS) system for the reliable quantification at (ultra)trace levels, was validated for all experimental matrices. The results document the key role of the malt contamination nature. While in the first monitoring period a significant increase of both DON and DON-3-Glc occurred (up to 250% and 450%, respectively), fairly different trends were observed when new malts were used for identical technological processing (in some

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2011

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

  • Volume of the periodical

    126

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    BE - BELGIUM

  • Number of pages

    7

  • Pages from-to

    1870-1876

  • UT code for WoS article

    000287952000051

  • EID of the result in the Scopus database