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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

<a href="/cs/project/2B08049" target="_blank" >2B08049: Volné a vázané formy fusariových mykotoxinů v cereáliích a produktech zpracovatelských technologií, strategie kontroly a možnosti minimalizace.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

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Svazek periodika

59

Číslo periodika v rámci svazku

17

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

9303-9312

Kód UT WoS článku

000294585100033

EID výsledku v databázi Scopus

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