Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products
2006
SUGITA-KONISHI, Yoshiko | PARK, Bong Joo | KOBAYASHI-HATTORI, Kazuo | TANAKA, Toshitugu | CHONAN, Takao | YOSHIKAWA, Kunie | Kumagai, Susumu
The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consumption of the final products of wheat flour in Japan.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Japan Society for Bioscience, Biotechnology, and Agrochemistry
其它主题
High-performance liquid chromatography; Noodle; Breads
语言
英语
注释
Nal-ap-2-clean
类型
Journal Article; Text
2024-02-27
MODS