"479444" . "mycotoxins, deoxynivalenol, processing, milling, baking, LC-MS/MS."@en . . "Ned\u011Bln\u00EDk, Jan" . . "[70B822851ADD]" . . . "V\u00E1\u0148ov\u00E1, Marie" . "RIV/60461373:_____/06:E0004527" . "RIV/60461373:_____/06:E0004527!RIV07-MZE-60461373" . "Vliv mlyn\u00E1renstv\u00ED a peka\u0159stv\u00ED na hladiny trichothecen\u016F"@cs . "Influence of milling and bread production on trichothecene levels" . . . . "Moravcov\u00E1, Hana" . . "Gociekov\u00E1, Monika" . . . . . "V\u00FDskyt a zm\u011Bny obsahu nejv\u00FDznam\u011Bj\u0161\u00EDch trichothecenov\u00FDch mykotoxin\u016F (NIV, DON, FUS-X, sumy ADON, HT-2 a T-2)byl sledov\u00E1n po\u010D\u00EDnaje \u010Di\u0161t\u011Bn\u00EDm obil\u00ED, p\u0159es mlet\u00ED zrn na jednotliv\u00E9 frakce, kon\u010De v\u00FDrobou chleba. Z m\u00EDn\u011Bn\u00E9 experimenty byly provedeny s 4 rozd\u00EDln\u011B kontaminovan\u00FDmi vzroky p\u0161enice (3 p\u0159irozen\u011B kontaminovan\u00E9 fusarii, jeden c\u00EDlen\u011B kontaminovan\u00FD fusarii). V\u0161echny vzorky sesbir\u00E1n\u00E9 v pr\u016Fb\u011Bh\u016F zpracov\u00E1n\u00ED (zrna p\u0161enice, ne\u010Distoty, prach, otruby, vym\u00EDlac\u00ED a \u0161rotovac\u00ED mouky, b\u00EDl\u00E1 mouka, t\u011Bsto a fin\u00E1ln\u00ED chleba)byly analyzov\u00E1ny na obsah trichotecen\u016F pomoc\u00ED LC-MS/MS techniky. Tato metoda p\u016Fvodn\u011B vyvinut pro p\u0161enici byla validov\u00E1na pro v\u0161echny analyzovan\u00E9 vzroky. Obsah trichothecen\u016F v p\u016Fvodn\u00ED p\u0161enice byl rozd\u00EDln\u00FD (DON v rozmez\u00ED od 27,3 ug/kg po 1649,5 ug/kg). V\u00FDsledky uk\u00E1zaly nejvy\u0161\u0161\u00ED koncentraci mykotoxin\u016F v obalov\u00FDch vrstv\u00E1ch zrna, ne\u010Distot\u00E1cha prachu odebran\u00E9ho v pr\u016Fb\u011Bhu \u010Di\u0161t\u011Bn\u00ED zrna. Hladina v b\u00EDl\u00E9 mouce byly ni\u017E\u0161\u00ED ne\u017E v p\u016Fvodn\u00EDm zranu. Pokles DON v pr\u016Fb\u011Bhu peka\u0159stv\u00ED byl nev\u00FDrazn\u00FD."@cs . . . "The fate of the most important trichothecene mycotoxins (NIV, DON, FUS-X, sum ADONs, HT-2 and T-2) was followed through initial cleaning batches of whole wheat, milling into milled fractions, ending by bread production. The mentioned experiments were carried out 4 different wheat samples (3 of them were naturally contaminated and the last one was pointed inoculated with Fusarium). All samples obtained during processing (grain of wheat, offal, bran, break flour, reduction flour, white flour, doughs, fermented doughts and bakery goods) were analysed for the determination of trichothecene mycotoxins by LC/MS-MS (ion trap mass spectrometry detector). This method originally developed for analysis of grains was validated for all examined products. The trichothecene levels in wheat samples were different (DON ranged from 27,3 \u00B5g/kg to 1649,5 \u00B5g/kg). The results showed that trichothecene concentrations in the cleanings, the bran and offal fractions were higher, but lower in the white flour than in the"@en . "Influence of milling and bread production on trichothecene levels"@en . "Haj\u0161lov\u00E1, Jana" . . . . . . "The fate of the most important trichothecene mycotoxins (NIV, DON, FUS-X, sum ADONs, HT-2 and T-2) was followed through initial cleaning batches of whole wheat, milling into milled fractions, ending by bread production. The mentioned experiments were carried out 4 different wheat samples (3 of them were naturally contaminated and the last one was pointed inoculated with Fusarium). All samples obtained during processing (grain of wheat, offal, bran, break flour, reduction flour, white flour, doughs, fermented doughts and bakery goods) were analysed for the determination of trichothecene mycotoxins by LC/MS-MS (ion trap mass spectrometry detector). This method originally developed for analysis of grains was validated for all examined products. The trichothecene levels in wheat samples were different (DON ranged from 27,3 \u00B5g/kg to 1649,5 \u00B5g/kg). The results showed that trichothecene concentrations in the cleanings, the bran and offal fractions were higher, but lower in the white flour than in the" . "Influence of milling and bread production on trichothecene levels"@en . . "Vliv mlyn\u00E1renstv\u00ED a peka\u0159stv\u00ED na hladiny trichothecen\u016F"@cs . . "P(QF3121)" . . "6"^^ . "Influence of milling and bread production on trichothecene levels" . . "6"^^ . "Lancov\u00E1, Kate\u0159ina" .