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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

136

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

8

Strana od-do

750-757

Kód UT WoS článku

000314193500064

EID výsledku v databázi Scopus

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