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Food Additives & Contaminants: Part A Volume 31, 2014 - Issue 12
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Original Articles

Effect of the bread-making process on zearalenone levels

Sara HeidariDepartment of Food Science & Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran
,
Jafar MilaniDepartment of Food Science & Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, IranCorrespondence[email protected]
&
Seyed Saman Seyed Jafar NazariDepartment of Chemistry, University of Mazandaran, Babolsar, Iran
Pages 2047-2054 | Received 03 Jul 2014, Accepted 26 Sep 2014, Published online: 31 Oct 2014

Citations (12)

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Read on this site (1)

Ljilja Torović. (2018) Fusarium toxins in corn food products: a survey of the Serbian retail market. Food Additives & Contaminants: Part A 35:8, pages 1596-1609.
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Articles from other publishers (11)

Franz Pfleger & Christine Schwake-Anduschus. (2023) Relevance of Zearalenone and its modified forms in bakery products. Mycotoxin Research 39:3, pages 153-163.
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Nasrin Taheri & Hajar Abbasi. (2023) Effect of bread processing conditions on the zearalenone content of contaminated wheat flour. Cereal Chemistry 100:3, pages 745-751.
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Amin Mousavi Khaneghah, Parisa Mostashari, Carlos A.F. Oliveira, Fernanda M. Vanin, Saber Amiri & Anderson S. Sant'Ana. (2023) Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production. Journal of Food Composition and Analysis 115, pages 104950.
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Huilin Yu, Junhui Zhang, Yixuan Chen & Jiajin Zhu. (2022) Zearalenone and Its Masked Forms in Cereals and Cereal-Derived Products: A Review of the Characteristics, Incidence, and Fate in Food Processing. Journal of Fungi 8:9, pages 976.
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Zhenbin Bi, Xuezhu Gu, Yeyi Xiao, Yajing Zhou, Wenbin Bao, Shenglong Wu & Haifei Wang. (2022) Analysis of the Roles of the ISLR2 Gene in Regulating the Toxicity of Zearalenone Exposure in Porcine Intestinal Epithelial Cells. Toxins 14:9, pages 639.
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Marcin Bryła, Edyta Ksieniewicz-Woźniak, Agnieszka Waśkiewicz, Tomoya Yoshinari, Krystyna Szymczyk, Grażyna Podolska, Romuald Gwiazdowski & Krzysztof Kubiak. (2020) Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production. Toxins 12:6, pages 385.
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Kazimierz Obremski, Wojciech Trybowski, Paweł Wojtacha, Magdalena Gajęcka, Józef Tyburski & Łukasz Zielonka. (2020) The Effect of Zearalenone on the Cytokine Environment, Oxidoreductive Balance and Metabolism in Porcine Ileal Peyer’s Patches. Toxins 12:6, pages 350.
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Rezvan Mansouri-Nasrabadi, Jafar Mohammadzadeh Milani & Saman Seyed Jafar Nazari. (2018) Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM. Food Science & Nutrition 6:8, pages 2523-2529.
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Sara Schaarschmidt & Carsten Fauhl-Hassek. (2018) The Fate of Mycotoxins During the Processing of Wheat for Human Consumption. Comprehensive Reviews in Food Science and Food Safety 17:3, pages 556-593.
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Jafar Milani & Sara Heidari. (2017) Stability of Ochratoxin a During Bread Making Process. Journal of Food Safety 37:1, pages e12283.
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Nuno M.C. Ribeiro, Liliana J.G. Silva, Angelina Pena & Celeste M. Lino. (2015) Occurrence and risk assessment of zearalenone through broa consumption, typical maize bread from Portugal. Food Control 57, pages 147-151.
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