"Emerging" mycotoxins in cereals in processing chains: Changes of enniatins during beer and bread making

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896667" target="_blank" >RIV/60461373:22330/13:43896667 - isvavai.cz</a>
Result on the web
<a href="http://ac.els-cdn.com/S0308814612013155/1-s2.0-S0308814612013155-main.pdf?_tid=0b2fe800-9d2d-11e3-a26c-00000aab0f6c&acdnat=1393230433_c89bb8dd60dddbbdd932889334301bbf" target="_blank" >http://ac.els-cdn.com/S0308814612013155/1-s2.0-S0308814612013155-main.pdf?_tid=0b2fe800-9d2d-11e3-a26c-00000aab0f6c&acdnat=1393230433_c89bb8dd60dddbbdd932889334301bbf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2012.08.031" target="_blank" >10.1016/j.foodchem.2012.08.031</a>

Result language
angličtina
Original language name
"Emerging" mycotoxins in cereals in processing chains: Changes of enniatins during beer and bread making
Original language description
Enniatins represent an emerging food safety issue because of their extensive incidence, documented in recent decades, in various small grain cereals. This study was concerned with the fate of these Fusarium mycotoxins within malting, brewing, milling andbaking, when employed for the processing of contaminated barley and wheat. Besides enniatins A, A1, B and B1, also deoxynivalenol and its conjugated form (deoxynivalenol-3-glucoside) were determined in almost all tested cereal-based samples. Significantdecline of enniatins occurred within all technologies, with the largest drop in their concentrations observed in the brewing process. While enniatins were not detectable in final beers, they were almost quantitatively transferred to spent grains, probably because of their limited water solubility. Regarding bread baking, levels of enniatins decreased down to 30% of their concentration in the initial flour used for baking. In this case, degradation at higher temperatures might be assumed
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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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)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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