Affiliation:
1. Department of Food Science and Technology, University of Nebraska at Lincoln, Lincoln, Nebraska 68583-0919, USA
Abstract
The effects of heat (100, 120, and 170°C) and pH (4.0, 7.0, and 10.0) on the stability of deoxynivalenol (DON) were measured in an aqueous buffer solution for different periods of time (15, 30, and 60 min). At pH 4.0 DON appeared to be very stable showing no destruction at 100 or 120°C and only partial destruction at 170°C after 60 min. At pH 7.0 DON was still stable but showed more destruction at 170°C after 15 min. At pH 10.0 DON was partially destroyed at 100°C after 60 min and was totally destroyed at 120°C after 30 min and at 170°C after 15 min.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
53 articles.
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