Effect of debranning process on deoxynivalenol content in whole‐wheat flours-Reference-Cited by-同舟云学术

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

Published:2019-05-29 Issue:4 Volume:96 Page:717-724
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Tibola Casiane Salete¹^ORCID,Guarienti Eliana Maria¹,Dias Alvaro Renato Guerra²,Nicolau Marcio¹,Devos Rafaela Julyana Barboza³,Teixeira Daniela Dalbosco⁴

Affiliation:

1. Embrapa Wheat Passo Fundo Brazil

2. Department of Agroindustrial Science and Technology Federal University of Pelotas Capão do Leão Brazil

3. Food Engineering University of Passo Fundo Passo Fundo Brazil

4. Chemical Engineering University of Passo Fundo Passo Fundo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10168

Reference45 articles.

1. ANVISA(2017).Regulation on tolerable maximum levels (LMT) for deoxynivalenol in food. RDC Resolution n. 138. Approved February 08 2017.Brasília DF:Agência Nacional de Vigilância Sanitária.http://portal.anvisa.gov.br/legislacao/?inheritRedirect=true#/visualizar/34045

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

3. Effect of flour extraction rate on flour composition, dough rheological characteristics and quality of flat bread;Azizi M. H.;Journal of Agricultural Science and Technology,2006

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