The fate of mycotoxins during thermal food processing
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Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Mycotoxins 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.
Açıklama
Anahtar Kelimeler
Detoxification, Extrusion, Mycotoxins, Thermal Food Processing
Kaynak
Journal of the Science of Food and Agriculture
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
89
Sayı
4
Künye
Kabak, B. (2009). The fate of mycotoxins during thermal food processing. Journal of the Science of Food and Agriculture, 89(4), 549-554.
