Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking.

@article{Visconti2004ReductionOD,
  title={Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking.},
  author={Angelo Visconti and Edith Miriam Haidukowski and Michelangelo Pascale and M. Silvestri},
  journal={Toxicology letters},
  year={2004},
  volume={153 1},
  pages={181-9}
}
The reduction of deoxynivalenol (DON) during durum wheat processing and spaghetti cooking was investigated in nine samples of durum wheat contaminated with DON under field conditions (either naturally contaminated or artificially inoculated with Fusarium) at levels ranging from 0.3 to 13.1 microg/g. A consistent reduction of DON levels was observed during each of the processing steps from uncleaned durum wheat to cooked spaghetti. With respect to the uncleaned wheat, the average levels of DON… CONTINUE READING

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