The effect of bread making process on contents of key trichothecene mycotoxins: Deoxynivalenol, T-2 and HT-2 toxins
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70565813%3A_____%2F14%3A%230000338" target="_blank" >RIV/70565813:_____/14:#0000338 - isvavai.cz</a>
Result on the web
<a href="http://agriculturejournals.cz/web/cjfs.htm?volume=32&type=volume" target="_blank" >http://agriculturejournals.cz/web/cjfs.htm?volume=32&type=volume</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of bread making process on contents of key trichothecene mycotoxins: Deoxynivalenol, T-2 and HT-2 toxins
Original language description
In the present study, the fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For determination of toxin levels in all tested matrices, HPLC?MS/MS method was employed.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
32
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
570-577
UT code for WoS article
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EID of the result in the Scopus database
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