Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour.

@article{Hajnal2016PossibilityOA,
  title={Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour.},
  author={Elizabet Jani{\'c} Hajnal and Radmilo {\vC}olovi{\'c} and Lato Pezo and Dejan Z Or{\vc}i{\'c} and Đuro Vukmirovi{\'c} and Jasna S. Mastilovic},
  journal={Food chemistry},
  year={2016},
  volume={213},
  pages={784-790}
}
This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters - moisture content (w=16, 20, 24g/100g), feeding rate (q=15, 20, 25kg/h), and screw speed (v=300, 390, 480rpm), on reduction rate of tenuazonic acid (TeA), alternariol (AOH) and… CONTINUE READING