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dc.contributor.authorKabak, Bülent
dc.date.accessioned2019-05-10T09:39:06Z
dc.date.available2019-05-10T09:39:06Z
dc.date.issued2009
dc.identifier.citationKabak, B. (2009). The fate of mycotoxins during thermal food processing. Journal of the Science of Food and Agriculture, 89(4), 549-554.en_US
dc.identifier.issn0022-5142
dc.identifier.urihttps://doi.org/10.1002/jsfa.3491
dc.identifier.urihttps://hdl.handle.net/11491/608
dc.description.abstractMycotoxins are considered to be heat-stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature over a number of years have described the fate of mycotoxin during thermal food processing, including cooking, boiling, baking, frying, roasting and pasteurization. This review focuses on the effects of various thermal treatments on mycotoxins, while the fate of mycotoxins during extrusion processing, which is one of the most important technologies employed in the food industry, will also be reviewed. © 2009 Society of Chemical Industry.en_US
dc.language.isoeng
dc.relation.isversionof10.1002/jsfa.3491en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDetoxificationen_US
dc.subjectExtrusionen_US
dc.subjectMycotoxinsen_US
dc.subjectThermal Food Processingen_US
dc.titleThe fate of mycotoxins during thermal food processingen_US
dc.typeotheren_US
dc.relation.journalJournal of the Science of Food and Agricultureen_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0001-7816-6308en_US
dc.identifier.volume89en_US
dc.identifier.issue4en_US
dc.identifier.startpage549en_US
dc.identifier.endpage554en_US
dc.relation.publicationcategoryDiğeren_US


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