| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540421 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Enniatins, emerging Fusarium toxins, often occur in wheat/barley and products thereof. ⺠The fate of enniatins during malting/brewing/baking was studied for the first time. ⺠Enniatins accumulated in spent grains; the transfer from malt to beer was negligible. ⺠Breadmaking decreased enniatins down to 30% of their initial levels in wheat.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marta Vaclavikova, Alexandra Malachova, Zdenka Veprikova, Zbynek Dzuman, Milena Zachariasova, Jana Hajslova,