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dc.contributor.authorVidal Corominas, Arnau
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorMarín Sillué, Sònia
dc.date.accessioned2018-01-12T14:24:18Z
dc.date.available2018-01-12T14:24:18Z
dc.date.issued2016-10
dc.identifier.issn2214-7993
dc.identifier.urihttp://hdl.handle.net/10459.1/62347
dc.description.abstractDeoxynivalenol (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.
dc.description.sponsorshipThe authors thank the Spanish Ministry of Economy and Competitiveness (project AGL2014-55379-P) A. Vidal thanks the Spanish Ministry of Economy and Competitiveness for the pre-doctoral grant.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2014-55379-P
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.cofs.2016.09.001
dc.relation.ispartofCurrent Opinion in Food Science, 2016, vol. 11, p. 34-39
dc.rightscc-by-nc-nd, (c) Elsevier, 2016
dc.subject.otherAliments--Toxicologia
dc.subject.otherMicotoxines
dc.titleThe fate of deoxynivalenol through wheat processing to food products
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-01-12T14:24:19Z
dc.identifier.idgrec024758
dc.type.versionacceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.cofs.2016.09.001


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