The fate of deoxynivalenol through wheat processing to food products
|Vidal Corominas, Arnau
|Sanchís Almenar, Vicente
|Ramos Girona, Antonio J.
|Marín Sillué, Sònia
|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.
|The 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.
|info:eu-repo/grantAgreement/MINECO//AGL2014-55379-P/ES/TRANSFERENCIA DE LAS AFLATOXINAS, DEOXINIVALENOL, Y SUS CONJUGADOS, DESDE LOS CEREALES Y OTRAS MATERIAS PRIMAS A LOS ALIMENTOS/
|Versió postprint del document publicat a https://doi.org/10.1016/j.cofs.2016.09.001
|Current Opinion in Food Science, 2016, vol. 11, p. 34-39
|cc-by-nc-nd, (c) Elsevier, 2016
|The fate of deoxynivalenol through wheat processing to food products