The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often contaminate cereals and cereal by-products. Certain thermal processing methods used in the food industry show promising results in terms of reduction of cereal contamination with mycotoxins. In order to establish the degree of DON...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064886 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 1 ; str. 44-51 |
| Glavni autori: | Pleadin, Jelka (Author), Babić, Jurislav, Vulić, Ana, Kudumija, Nina, Aladić, Krunoslav, Kiš, Maja, inženjerka bioprocesnog inženjerstva, Jaki Tkalec, Vesna, Škrivanko, Mario, Lolić, Marica, Šubarić, Drago |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.1.06 Croatian journal of food science and technology (Online) Hrčak |
Održavanje sustava u tijeku
Sustav je trenutačno nedostupan zbog održavanja.
Zapisi o posjedovanju i primjercima trenutačno nisu dostupni. Za više informacija kontaktirajte osoblje knjižnice ili pošaljite upit administratoru:
Internet
https://doi.org/10.17508/CJFST.2019.11.1.06Croatian journal of food science and technology (Online)
Hrčak