The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking

Deoxynivalenol (DON), a frequent contaminant of flour, can be partially degraded by baking. It is not clear: (i) How the choice of processing parameter (i.e., ingredients, leavening, and baking conditions) affects DON degradation and thus (ii) how much DON can be degraded during the large-scale indu...

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Detalles Bibliográficos
Autores principales: Stadler, David, Lambertini, Francesca, Woelflingseder, Lydia, Schwartz-Zimmermann, Heidi, Marko, Doris, Suman, Michele, Berthiller, Franz, Krska, Rudolf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6628453/
https://www.ncbi.nlm.nih.gov/pubmed/31167404
http://dx.doi.org/10.3390/toxins11060317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6628453/
https://www.ncbi.nlm.nih.gov/pubmed/31167404
http://dx.doi.org/10.3390/toxins11060317

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