Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.

  title={Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.},
  author={Marta Kostelanska and Zbynek Dzuman and Alexandra Malachov{\'a} and Ivana Capouchov{\'a} and Evzenie Prokinova and Alena Skerikova and Jana Hajslova},
  journal={Journal of agricultural and food chemistry},
  volume={59 17},
The co-occurrence of the major Fusarium mycotoxin deoxynivalenol (DON) and its conjugate deoxynivalenol-3-glucoside (DON-3-Glc) has been documented in infected wheat. This study reports on the fate of this masked DON within milling and baking technologies for the first time and compares its levels with those of the free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approximately 60% of their content in unprocessed wheat… CONTINUE READING
26 Citations
19 References
Similar Papers


Publications citing this paper.
Showing 1-10 of 26 extracted citations


Publications referenced by this paper.
Showing 1-10 of 19 references

Deoxyni - valenol and other Fusarium mycotoxins in bread , cake , and biscuits produced from UK - grown wheat under commercial and pilot scale conditions

  • K. A. Scudamore, C. M. Hazel, S. Patel, F. Scriven
  • Food Addit . Contam . , Part A
  • 2010

Deoxynivalenol distribution in fl our and bran of spring wheat lines with di ff erent levels of Fusarium Head Blight resistance

  • Z. Nishio, K. Zakata, M. Ito
  • Plant Dis .
  • 2010

The fate of mycotoxins during thermal food processing

  • B. Kabak
  • J . Sci . Food Agric .
  • 2009

Similar Papers

Loading similar papers…