Browsing Articles publicats (Tecnologia dels Aliments) by Subject "Baking"

Now showing items 1-3 of 3

Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives

Vidal Corominas, Arnau; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; Marín Sillué, Sònia (Taylor & Francis, 2018)

The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified ...
Stability of DON and OTA during the breadmaking process and determination of process and performance criteria

Vidal Corominas, Arnau; Morales, Héctor; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; Marín Sillué, Sònia (Elsevier, 2014)

The fate of deoxynivalenol (DON) and ochratoxin A (OTA) during the breadmaking process was studied. In particular, toxin content was analysed in mixed baking ingredients before kneading, after fermentation and proofing, ...
Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products

Vidal Corominas, Arnau; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; Marín Sillué, Sònia (Elsevier, 2015)

The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal ...