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The fate of deoxynivalenol through wheat processing to food products

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Issue date
2016-10
Author
Vidal Corominas, Arnau
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
Suggested citation
Vidal Corominas, Arnau; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; Marín Sillué, Sònia; . (2016) . The fate of deoxynivalenol through wheat processing to food products. Current Opinion in Food Science, 2016, vol. 11, p. 34-39. https://doi.org/10.1016/j.cofs.2016.09.001.
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Abstract
Deoxynivalenol (DON) is one of the most frequently occurring mycotoxin in wheat crops worldwide and it poses a risk to human and animal health due to its wide range of adverse effects. As its accumulation at field seems to be unavoidable, it is very important to investigate its stability during food processing. Recent outcomes of DON stability during milling, fermentation, and baking show some opportunities to reduce DON. In-depth knowledge of such processes is required. Moreover, DON-3-glucoside seems to increase during the breadmaking process, thus actions to prevent this to occur are required. Finally, recent studies have pointed out that ozonation may help reducing DON content in wheat, which provides a new alternative to the food industry.
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http://hdl.handle.net/10459.1/62347
DOI
https://doi.org/10.1016/j.cofs.2016.09.001
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Current Opinion in Food Science, 2016, vol. 11, p. 34-39
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  • Articles publicats (Tecnologia dels Aliments) [596]
  • Articles publicats (Agrotecnio Center) [1328]
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