Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking (Articolo in rivista)

Type
Label
  • Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking (Articolo in rivista) (literal)
Anno
  • 2004-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/j.toxlet.2004.04.032 (literal)
Alternative label
  • Visconti A.; Haidukowski M.; Pascale M.; Silvestri M. (2004)
    Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking
    in Toxicology letters
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Visconti A.; Haidukowski M.; Pascale M.; Silvestri M. (literal)
Pagina inizio
  • 181 (literal)
Pagina fine
  • 189 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 153 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 9 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#descrizioneSinteticaDelProdotto
  • Il lavoro riporta uno studio sulla distribuzione del deossinivalenolo (una micotossina frequentemente ritrovata nel frumento in seguito ad attacchi di Fusariosi della spiga) nei prodotti e sottoprodotti di molitura del frumento duro e tenero e nella pasta. E’ stato valutato, inoltre, l’effetto della cottura sul contenuto di DON negli spaghetti. (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Istituto di Scienze delle Produzioni Alimentari (ISPA) CNR. Barilla Alimentare S.p.A., Parma (literal)
Titolo
  • Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking (literal)
Abstract
  • The reduction of deoxynivalenol (DON) during durum wheat processing and spaghetti cooking was investigated in nine samples of durum wheat contaminated with DON under field conditions (either naturally contaminated or artificially inoculated with Fusarium) at levels ranging from 0.3 to 13.1 µg/g. A consistent reduction of DON levels was observed during each of the processing steps from uncleaned durum wheat to cooked spaghetti. With respect to the uncleaned wheat, the average levels of DON were 77% in cleaned wheat, 37% in semolina, 33% in spaghetti and 20% in cooked spaghetti, with relative standard deviations of 11%, 13%, 12% and 8%, respectively.AverageDONlevels in the screenings, bran and fine middlings were 4.1-, 1.6- and 0.6-fold, respectively, relative to the uncleaned wheat. DON was almost completely recovered from spaghetti after cooking, with a repartition between cooked spaghetti (without the corresponding DON amount from absorbed water) and cooking water generally in favour of the latter. An increased DON leaching into the cooking water was observed when a higher water to spaghetti ratio was used during cooking. This study strongly supports the basis of previous knowledge on DON distribution in durum wheat, semolina and pasta products, and concludes that the retention level of DON from grains on the market to cooked pasta in the plate can be conservatively assessed at 25% or less. (literal)
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