prikaz prve stranice dokumenta The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
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Scientific paper - Original scientific paper
The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
Croatian journal of food science and technology, 11 (2019), 1; 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06
PLEADIN, JELKA; BABIĆ, JURISLAV; VULIĆ, ANA; KUDUMIJA, NINA; ALADIĆ, KRUNOSLAV; KIŠ, MAJA; JAKI TKALEC, VESNA; ŠKRIVANKO, MARIO; LOLIĆ, MARICA; ŠUBARIĆ, DRAGO

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PLEADIN, J., BABIĆ, J., VULIĆ, A., KUDUMIJA, N., ALADIĆ, K., KIŠ, M. ... ŠUBARIĆ, D. (2019). The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology, 11. (1), 44-51. doi: 10.17508/CJFST.2019.11.1.06

PLEADIN, JELKA, et al. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology, vol. 11, no. 1, 2019, pp. 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06

PLEADIN, JELKA, JURISLAV BABIĆ, ANA VULIĆ, NINA KUDUMIJA, KRUNOSLAV ALADIĆ, MAJA KIŠ, VESNA JAKI TKALEC, MARIO ŠKRIVANKO, MARICA LOLIĆ and DRAGO ŠUBARIĆ. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology 11, no. 1 (2019): 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06

PLEADIN, J., et al. (2019) 'The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content', Croatian journal of food science and technology, 11(1), pp. 44-51. doi: 10.17508/CJFST.2019.11.1.06

PLEADIN J, BABIĆ J, VULIĆ A, KUDUMIJA N, ALADIĆ K, KIŠ M, and sur.. The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology [Internet]. 2019 May 30 [cited 2024 August 26];11(1):44-51. doi: 10.17508/CJFST.2019.11.1.06

J. PLEADIN, et al., "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content", Croatian journal of food science and technology, vol. 11, no. 1, pp. 44-51, May 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:541603. [Accessed: 26 August 2024]

Metadata
Title (english)The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
AuthorJELKA PLEADIN
AuthorJURISLAV BABIĆ
AuthorANA VULIĆ
AuthorNINA KUDUMIJA
AuthorKRUNOSLAV ALADIĆ
AuthorMAJA KIŠ
AuthorVESNA JAKI TKALEC
AuthorMARIO ŠKRIVANKO
AuthorMARICA LOLIĆ
AuthorDRAGO ŠUBARIĆ
Author's institutionCroatian Veterinary Institute
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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 and ZEN reduction in naturally contaminated cereals (maize, wheat and oat), this study investigated the effects of cooking, roasting and extrusion cooking, performed at different temperatures (100 – 220 °C) and for a different length of time (10 – 30 min) on these mycotoxins concentrations. Before and after the treatment, cereal samples were analysed for DON and ZEN concentrations using enzyme-linked immunosorbent assay (ELISA). In comparison to cooking, which achieved only a negligible mean mycotoxin reduction (of up to 8% for DON and 11% for ZEN), roasting and extrusion cooking resulted in a significantly more pronounced mycotoxin reduction (of up to 40% for DON & 46% for ZEN and of up to 75% for DON & 80% for ZEN, respectively) (p < 0.05). The results show similar effects of thermal processing on all of the studied cereals (p > 0.05), suggesting that extrusion cooking can be considered as an effective thermal method capable of reducing mycotoxin content in cereals.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 11, no. 1, pp. 44-51
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2019.11.1.06
URN:NBNurn:nbn:hr:109:541603
Publication2019-05-30
Document URLhttps://hrcak.srce.hr/220683
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 09:47:09