The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Author:

Schaarschmidt Sara1ORCID,Fauhl-Hassek Carsten1

Affiliation:

1. Dept. Safety in the Food Chain; German Federal Inst. for Risk Assessment (BfR); Max-Dohrn-St. 8-10 D-10589 Berlin Germany

Funder

European Union's Horizon 2020 research and innovation program

Publisher

Wiley

Subject

Food Science

Reference202 articles.

1. Effect of cleaning, milling, and baking on deoxynivalenol in wheat;Abbas;Applied and Environmental Microbiology,1985

2. Utilization of highly deoxynivalenol-contaminated wheat via extrusion processing;Accerbi;Journal of Food Protection,1999

3. Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties;Alexandre;Journal of Environmental Science and Health Part B: Pesticides, Food Contaminants, and Agricultural Wastes,2017

4. Fusarium proliferatum and fumonisin B1 co-occur with Fusarium species causing Fusarium Head Blight in durum wheat in Italy;Amato;Journal of Applied Botany and Food Quality,2015

5. Efficacy of debranning on lowering of deoxynivalenol (DON) level in manufacturing processes of durum wheat;Aureli;Tecnica Molitoria,2007

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