000060656 001__ 60656
000060656 005__ 20171211140548.0
000060656 0247_ $$2doi$$a10.3390/toxins6010394
000060656 0248_ $$2sideral$$a98047
000060656 037__ $$aART-2014-98047
000060656 041__ $$aeng
000060656 100__ $$aGiménez, Isabel
000060656 245__ $$aEffects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread
000060656 260__ $$c2014
000060656 5060_ $$aAccess copy available to the general public$$fUnrestricted
000060656 5203_ $$aDeoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking.
000060656 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A01$$9info:eu-repo/grantAgreement/ES/MINECO-FEDER/AGL 2011-26808
000060656 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000060656 590__ $$a2.938$$b2014
000060656 591__ $$aTOXICOLOGY$$b28 / 88 = 0.318$$c2014$$dQ2$$eT1
000060656 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000060656 700__ $$aBlesa, Jesús
000060656 700__ $$0(orcid)0000-0002-2469-0363$$aHerrera, Marta$$uUniversidad de Zaragoza
000060656 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000060656 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cNutrición y Bromatología
000060656 773__ $$g6, 1 (2014), 394-401$$pToxins$$tToxins (Basel)$$x2072-6651
000060656 8564_ $$s359749$$uhttp://zaguan.unizar.es/record/60656/files/texto_completo.pdf$$yVersión publicada
000060656 8564_ $$s83243$$uhttp://zaguan.unizar.es/record/60656/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000060656 909CO $$ooai:zaguan.unizar.es:60656$$particulos$$pdriver
000060656 951__ $$a2017-12-11-14:02:31
000060656 980__ $$aARTICLE