Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts (Articolo in rivista) (literal)

Anno

• 2014-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1021/jf5018548 (literal)

Alternative label

• Zivoli, Rosanna; Gambacorta, Lucia; Perrone, Giancarlo; Solfrizzo, Michele (2014)
  Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts
  in Journal of agricultural and food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Zivoli, Rosanna; Gambacorta, Lucia; Perrone, Giancarlo; Solfrizzo, Michele (literal)

Pagina inizio

• 5707 (literal)

Pagina fine

• 5715 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 62 (literal)

Rivista

• Journal of agricultural and food chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 9 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 24 (literal)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), (literal)

Titolo

• Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts (literal)

Abstract

• The fate of aflatoxins during processing of contaminated almonds into nougat, pastries, and almond syrup was evaluated by testing the effect of each processing step (blanching, peeling, roasting, caramelization, cooking, and water infusion) on the distribution and levels of aflatoxins. Blanching and peeling did not reduce total aflatoxins that were distributed between peeled almonds (90-93%) and skins (7-10%). Roasting of peeled almonds reduced up to 50% of aflatoxins. Up to 70% reduction of aflatoxins was observed during preparation and cooking of almond nougat in caramelized sugar. Aflatoxins were substantially stable during preparation and cooking of almond pastries. The whole process of almond syrup preparation produced a marked increase of total aflatoxins (up to 270%) that were distributed between syrup (18-25%) and spent almonds (75-82%). The increase of total aflatoxins was probably due to the activation of almond enzymes during the infusion step that released free aflatoxins from masked aflatoxins. (literal)

Prodotto di

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Metodi innovativi per l'analisi e la riduzione di micotossine, funghi tossigeni ed allergeni nei prodotti agroalimentari (AG.P05.008.002) (Modulo)

Autore CNR

• LUCIA GAMBACORTA (Persona)
• Rosanna Zivoli (Unità di personale esterno)
• MICHELE SOLFRIZZO (Unità di personale interno)
• GIANCARLO PERRONE (Persona)

Insieme di parole chiave

• Keywords of "Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts" (Insieme di parole chiave)

Incoming links:

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Metodi innovativi per l'analisi e la riduzione di micotossine, funghi tossigeni ed allergeni nei prodotti agroalimentari (AG.P05.008.002) (Modulo)

Autore CNR di

• GIANCARLO PERRONE (Persona)
• MICHELE SOLFRIZZO (Unità di personale interno)
• Rosanna Zivoli (Unità di personale esterno)
• LUCIA GAMBACORTA (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of agricultural and food chemistry (Rivista)

Insieme di parole chiave di

• Keywords of "Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts" (Insieme di parole chiave)