Loss of Nivalenol during Cooking of Noodles Made from Fusarium -Infected Japanese Soft Wheat

Author:

Hossen Md. Sharif1,Nakagawa Hiroyuki1,Nagashima Hitoshi1,Okadome Hiroshi1,Kushiro Masayo12

Affiliation:

1. National Food Research Institute; National Agriculture and Food Research Organization (NARO); 2-1-12 Kannondai Tsukuba 305-8642 Japan

2. Headquarters; NARO; 3-1-1 Kannondai Tsukuba 305-8517 Japan

Funder

Ministry of Agriculture, Forestry and Fisheries of Japan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

1. AACC 1992 Official Methods of the AACC; 8th ed. Method 44-15A

2. AOAC 2002 AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals http://www.aoac.org/Official_Methods/slv_guidelines.pdf

3. Interlaboratory study of LC-UV and LC-MS methods for the simultaneous determination of deoxynivalenol and nivalenol in wheat;Aoyama;Food Hyg. Saf. Sci.,2012

4. Mycotoxins;D'mello;Anim. Feed Sci. Tech.,1997

5. European Commission 2002 Opinion of the Scientific Committee on Food on Fusarium toxins. Part 6: Group evaluation of T-2 toxin, HT-2 toxin, nivalenol and deoxynivalenol

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