About: %22Emerging%22 mycotoxins in cereals in processing chains: Changes of enniatins during beer and bread making

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About: %22Emerging%22 mycotoxins in cereals in processing chains: Changes of enniatins during beer and bread making Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://ac.els-cdn.com/S0308814612013155/1-s2.0-S0308814612013155-main.pdf?_tid=0b2fe800-9d2d-11e3-a26c-00000aab0f6c&acdnat=1393230433_c89bb8dd60dddbbdd932889334301bbf
Description	Enniatins represent an emerging food safety issue because of their extensive incidence, documented in recent decades, in various small grain cereals. This study was concerned with the fate of these Fusarium mycotoxins within malting, brewing, milling and baking, when employed for the processing of contaminated barley and wheat. Besides enniatins A, A1, B and B1, also deoxynivalenol and its conjugated form (deoxynivalenol-3-glucoside) were determined in almost all tested cereal-based samples. Significant decline of enniatins occurred within all technologies, with the largest drop in their concentrations observed in the brewing process. While enniatins were not detectable in final beers, they were almost quantitatively transferred to spent grains, probably because of their limited water solubility. Regarding bread baking, levels of enniatins decreased down to 30% of their concentration in the initial flour used for baking. In this case, degradation at higher temperatures might be assumed. Enniatins represent an emerging food safety issue because of their extensive incidence, documented in recent decades, in various small grain cereals. This study was concerned with the fate of these Fusarium mycotoxins within malting, brewing, milling and baking, when employed for the processing of contaminated barley and wheat. Besides enniatins A, A1, B and B1, also deoxynivalenol and its conjugated form (deoxynivalenol-3-glucoside) were determined in almost all tested cereal-based samples. Significant decline of enniatins occurred within all technologies, with the largest drop in their concentrations observed in the brewing process. While enniatins were not detectable in final beers, they were almost quantitatively transferred to spent grains, probably because of their limited water solubility. Regarding bread baking, levels of enniatins decreased down to 30% of their concentration in the initial flour used for baking. In this case, degradation at higher temperatures might be assumed. (en)
Title	%22Emerging%22 mycotoxins in cereals in processing chains: Changes of enniatins during beer and bread making %22Emerging%22 mycotoxins in cereals in processing chains: Changes of enniatins during beer and bread making (en)
skos:prefLabel	%22Emerging%22 mycotoxins in cereals in processing chains: Changes of enniatins during beer and bread making %22Emerging%22 mycotoxins in cereals in processing chains: Changes of enniatins during beer and bread making (en)
skos:notation	RIV/60461373:22330/13:43896667!RIV14-MZE-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B08049), P(QI111B044), P(QI111B154)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Zachariášová, Milena Václavíková, Marta Vepříková, Zdenka Malachová, Alexandra Džuman, Zbyněk Hajšlová, Jana
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	72649
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43896667
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	baking; malting; U-HPLC-orbitrap MS; enniatins; Fusarium mycotoxins (en)
http://linked.open.../riv/klicoveSlovo	U-HPLC-orbitrap MS enniatins Fusarium mycotoxins baking malting
http://linked.open...odStatuVydavatele	BE - Belgické království
http://linked.open...ontrolniKodProRIV	[EF066C2D207F]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	Free and bound forms of fusarium mycotoxins in cereals and processed products; strategy of control and minimisation. Comprehensive strategy for decreasing a negative impact of Fusarium spp. toxicogenic fungi infection in cereals and their derivated products. Safety of cereals bioproducts in light of occurence of Alternaria and Fusarium mycotoxins.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	136
http://linked.open...iv/tvurceVysledku	Hajšlová, Jana Václavíková, Marta Zachariášová, Milena Džuman, Zbyněk Malachová, Alexandra Vepříková, Zdenka
http://linked.open...ain/vavai/riv/wos	000314193500064
issn	0308-8146
number of pages	8 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodchem.2012.08.031
http://localhost/t...ganizacniJednotka	22330

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