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

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...

Full description

Bibliographic Details
Main Authors: David Stadler, Francesca Lambertini, Lydia Woelflingseder, Heidi Schwartz-Zimmermann, Doris Marko, Michele Suman, Franz Berthiller, Rudolf Krska
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Toxins
Subjects:
mycotoxins
trichothecenes
thermal degradation
decontamination
mass spectrometry
food processing
detoxification
design of experiment
LC-MS/MS
Online Access:https://www.mdpi.com/2072-6651/11/6/317

Internet

https://www.mdpi.com/2072-6651/11/6/317

Similar Items