Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives-Reference-Cited by-同舟云学术

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Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives

Published:2017-12-01 Issue:3 Volume:35 Page:529-537
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Vidal Arnau¹,Sanchis Vicente¹,Ramos Antonio J.¹,Marín Sonia¹

Affiliation:

1. Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain

Funder

Ministerio de Ciencia y Tecnología

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2017.1401741

Reference43 articles.

1. Fate ofFusariummycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology

2. Occurrence of deoxynivalenol and its 3-β-D-glucoside in wheat and maize

3. Hydrolytic fate of deoxynivalenol-3-glucoside during digestion

4. Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking

5. Thermal Degradation of the Fusarium Mycotoxin Deoxynivalenol

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2. Ochratoxin A as an alarming health threat for livestock and human: A review on molecular interactions, mechanism of toxicity, detection, detoxification, and dietary prophylaxis;Toxicon;2022-07

3. Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review;Foods;2021-11-10

4. Last decade studies on mycotoxins’ fate during food processing: an overview;Current Opinion in Food Science;2021-10

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