The fate of mycotoxins during thermal food processing

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dc.authorid0000-0001-7816-6308
dc.contributor.authorKabak, Bülent
dc.date.accessioned2019-05-10T09:39:06Z
dc.date.available2019-05-10T09:39:06Z
dc.date.issued2009
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
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.
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.
dc.identifier.doi10.1002/jsfa.3491
dc.identifier.endpage554en_US
dc.identifier.issn0022-5142
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage549en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.3491
dc.identifier.urihttps://hdl.handle.net/11491/608
dc.identifier.volume89en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDetoxificationen_US
dc.subjectExtrusionen_US
dc.subjectMycotoxinsen_US
dc.subjectThermal Food Processingen_US
dc.titleThe fate of mycotoxins during thermal food processing
dc.typeOther

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