prikaz prve stranice dokumenta The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
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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, br. 1, 2019, str. 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 i Drago Šubarić. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology 11, br. 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), str. 44-51. doi: 10.17508/CJFST.2019.11.1.06

Pleadin J, Babić J, Vulić A, Kudumija N, Aladić K, Kiš M, i sur.. The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology [Internet]. 30.05.2019. [pristupljeno 28.03.2025.];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, br. 1, str. 44-51, Svibanj 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:541603. [Citirano: 28.03.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:541603
Podaci o radu
Naslov (engleski)The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
AutorJelka Pleadin
AutorJurislav Babić
AutorAna Vulić
AutorNina Kudumija
AutorKrunoslav Aladić
AutorMaja Kiš
AutorVesna Jaki Tkalec
AutorMario Škrivanko
AutorMarica Lolić
AutorDrago Šubarić
Autorova ustanovaHrvatski veterinarski institut
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Sažetak (engleski)
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 –... Više 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. Sakrij dio sažetka
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 11, br. 1, str. 44-51
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2019.11.1.06
URN:NBNurn:nbn:hr:109:541603
Datum objave publikacije2019-05-30
URL dokumentahttps://hrcak.srce.hr/220683
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 09:47:09
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