Show simple item record

dc.contributor.authorPascari, Xenia
dc.contributor.authorMaul, Ronald
dc.contributor.authorKemmlein, Sabine
dc.contributor.authorMarín Sillué, Sònia
dc.contributor.authorSanchís Almenar, Vicente
dc.date.accessioned2020-05-04T09:31:44Z
dc.date.available2021-03-17T23:27:11Z
dc.date.issued2020-03-17
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10459.1/68533
dc.description.abstractCereal-based baby food production process is expected to have an impact on the initial level of Fusarium mycotoxins that can contaminate the raw materials. The aim of the present study was to investigate the changes of some of these toxins during roasting and the treatment with amylolytic enzymes, usually applied during the production process. Three different cereal flours contaminated with Fusarium graminearum were considered (barley, wheat and oat). The results did not show significant changes in the concentration of any of the studied mycotoxins (up to 5% change in deoxynivalenol concentration after the enzymes were added). The acetyl-deoxynivalenol also showed slight modifications as a result of the applied processes, however their statistical significance was not proved. Zearalenone and T-2 and HT-2 toxins remained almost unaltered throughout the study.
dc.description.sponsorshipThe authors are grateful to the University of Lleida (grant JADE Plus 218/2016), and to the Spanish Ministry of Economy and Competitiveness (MINECO, Project AGL2017-87755-R) for funding this work.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2017-87755-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodcont.2020.107245
dc.relation.ispartofFood Control, 2020, vol. 114, p. 107245
dc.rightscc-by-nc-nd (c) Elsevier, 2020
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectZearalenona
dc.subjectDeoxinivalenol
dc.subjectCereal-based baby food
dc.subjectHPLC-MS/MS
dc.subjectModified mycotoxins
dc.subjectGlucoamylase
dc.titleThe fate of several trichothecenes and zearalenone during roasting and enzymatic treatment of cereal flour applied in cereal-based infant food production
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-05-04T09:31:44Z
dc.identifier.idgrec029894
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2020.107245


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

cc-by-nc-nd (c) Elsevier, 2020
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2020