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Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products

Sugita Konishi, Y.(National Inst. of Health Science, Tokyo (Japan)) ; Park, B.J ; Kobayashi Hattori, K ; Tanaka, T ; Chonan, T ; Yoshikawa, K ; Kumagai, S

Bioscience, biotechnology, and biochemistry, 2006-07, Vol.70 (7), p.1764-1768 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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Título:
Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products
Autor: Sugita Konishi, Y.(National Inst. of Health Science, Tokyo (Japan)) ; Park, B.J ; Kobayashi Hattori, K ; Tanaka, T ; Chonan, T ; Yoshikawa, K ; Kumagai, S
Assuntos: Biological and medical sciences ; BLE ; bread ; Bread - analysis ; CEREAL PRODUCTS ; COCCION ; COOKING ; Cooking - methods ; CUISSON ; cytotoxicity ; deoxynivalenol ; Flour - analysis ; Food Contamination - analysis ; Fundamental and applied biological sciences. Psychology ; high-performance liquid chromatography ; Japan ; noodle ; PRODUCTOS DERIVADOS DE CEREALES ; PRODUIT CEREALIER ; TOXICIDAD ; TOXICITE ; TOXICITY ; TRICHOTHECENE ; TRICHOTHECENES ; Trichothecenes - analysis ; TRIGO ; Triticum - chemistry ; WHEATS
É parte de: Bioscience, biotechnology, and biochemistry, 2006-07, Vol.70 (7), p.1764-1768
Notas: Q03
2007003686
Descrição: The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consumption of the final products of wheat flour in Japan.
Editor: Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry
Idioma: Inglês

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Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products

Sugita Konishi, Y.(National Inst. of Health Science, Tokyo (Japan)) ; Park, B.J ; Kobayashi Hattori, K ; Tanaka, T ; Chonan, T ; Yoshikawa, K ; Kumagai, S

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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