Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties-Reference-Cited by-同舟云学术

Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties

Published:2017-05-25 Issue:7 Volume:52 Page:516-524
ISSN:0360-1234
Container-title:Journal of Environmental Science and Health, Part B
language:en
Short-container-title:Journal of Environmental Science and Health, Part B

Author:

Alexandre Allana P. S.¹^ORCID,Castanha Nanci¹^ORCID,Calori-Domingues Maria A.¹^ORCID,Augusto Pedro E. D.¹^ORCID

Affiliation:

1. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba/SP, Brazil

Publisher

Informa UK Limited

Subject

Pollution,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/03601234.2017.1303325

Reference65 articles.

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2. Park, D.L.; Njapau, H.; Boutrif, E. Minimizing Risks Posed by Mycotoxins Utilizing the HACCP Concept. Food Nutrition and Agriculture (FAO) 1999, 49–54. Available at ftp://ftp.fao.org/docrep/fao/X2100T/X2100t10.pdf (accessed Nov 2016).

3. Fumonisins, Trichothecenes and Zearalenone in Cereals

4. Deoxynivalenol: Toxicology and Potential Effects on Humans

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