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    Assessment of dietary exposure to deoxynivalenol and fumonisin in the population of infants and toddlers in Turkey
    (Pergamon-Elsevier Science Ltd, 2020) Kirimker, Saziye Ezgi; Turksoy, Secil; Kabak, Bulent
    This study aims to estimate dietary exposure to deoxynivalenol and fumonisins (FBs) of infants and toddlers in Turkey. A total of 75 processed cereal-based foods intended for infants and toddlers collected between July and October 2018, were analysed by high performance liquid chromatography (HPLC). DON was determined in 21.3% of samples with mean middle bound (MB) level of 28.4 mu g/kg. Of the 16 quantifiable samples, only one showed values above 200 mu g/kg. Fumonisin B-1 (FB1) was detected at quantifiable levels only in three samples, while FB2 was not found in any sample. Estimated mean MB chronic dietary exposures to DON in infants and toddlers were 0.161 and 0.118 mu g/kg b.w. per day, while 95th percentile (P95) MB exposures to DON were estimated at 0.564 and 0.414 mu g/kg b.w. per day, respectively. Mean MB dietary exposures to FBs for infants and toddlers, respectively, were 0.093 and 0.068 mu g/kg b.w. per day; P95 exposure estimates were 0.079 and 0.058 mu g/kg b.w. per day. Both for DON and FBs, mean and P95 exposures of infants and toddlers did not exceeded the threshold level of 1 mu g/kg b.w. per day and are therefore not of health concern.
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    Öğe
    Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
    (Elsevier Sci Ltd, 2021) Turksoy, Secil; Erturk, Merve Yildirim; Kokini, Jozef
    Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 degrees C and 25 degrees C for hard wheat soft wheat and semolina (from durum wheat) flour doughs (from t = 0 to t = 108h). All dough samples aged at 25 degrees C showed a transition from strain stiffening to strain softening behavior. The critical strain was highest for semolina dough which showed the most solid-like viscoelastic behavior due to the higher protein content with the best protein quality. FTIR spectra indicated that beta-sheet, beta-turn and alpha-helix structures of each dough sample were affected differently due to aging process at 4 degrees C and 25 degrees C. Aging increased beta-sheet content of the protein fraction in semolina and soft wheat dough and decreased it in hard wheat dough. Aging at higher temperature caused a significant increase in alpha-helix structure of only hard wheat dough sample while a decrease in beta-turn structures of hard and soft wheat dough samples. With the combined effect of aging time and temperature, high molecular weight to low molecular weight ratio (HMW/ LMW) ratios decreased for all dough samples especially at room temperature compared to aging at 4 degrees C.