Modelling thermal degradation of zearalenone in maize bread during baking

References

• Açar , ÖÇ and Gökmen , V . 2009 . Investigation of acrylamide formation on bakery products using a crust-like model . Mol Nutr Food Res , 53 : 1521 – 1525 .
   PubMed Web of Science ®Google Scholar
• Accerbi , M , Rinaldi , VEA and Ng , PKW . 1999 . Utilization of highly deoxynivalenol-contaminated wheat via extrusion processing . J Food Protect , 62 : 1485 – 1487 .
   PubMed Web of Science ®Google Scholar
• Alldrick , AJ and Hajšelová , M . 2004 . Mycotoxins in food detection and control , 353 – 362 . Cambridge : CRC Woodhead. Chapter 15, Zearalenone .
   Google Scholar
• Bullerman , LB and Bianchini , A . 2007 . Stability of mycotoxins during food processing . Int J Food Microbiol , 119 : 140 – 146 .
   PubMed Web of Science ®Google Scholar
• European Commission . 2006 . Commission Regulation (EC) No. 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs . Off J Eur Union , L 70 : 12 – 34 .
   Google Scholar
• Lauren , DR and Smith , WA . 2001 . Stability of the Fusarium mycotoxins nivalenol, deoxynivalenol and zearalenone in ground maize under typical cooking environments . Food Addit Contam , 18 : 1011 – 1016 .
   PubMed Web of Science ®Google Scholar
• MacDonald , SJ , Anderson , S , Brereton , P , Wood , R and Damant , A . 2005 . Determination of zearalenone in barley, maize and wheat flour, polenta, and maize-based baby food by immunoaffinity column cleanup with liquid chromatography: interlaboratory study . J AOAC Int , 88 : 1733 – 1740 .
   PubMed Web of Science ®Google Scholar
• Numanoglu , E , Gökmen , V , Uygun , U and Koksel , H . 2012 . Thermal degradation of deoxynivalenol during maize bread baking . Food Addit Contam , 29 : 423 – 430 .
   PubMed Web of Science ®Google Scholar
• Numanoglu , E , Uygun , U , Koksel , H and Solfrizzo , M . 2010 . Stability of Fusarium toxins during traditional Turkish maize bread production . Qual Assurance Safety Crops Foods , 2 : 84 – 92 .
   Web of Science ®Google Scholar
• Ryu , D , Hanna , MA , Eskridge , KM and Bullerman , LB . 2003 . Heat stability of zearalenone in an aqueous buffered model system . J Agric Food Chem , 51 : 1746 – 1748 .
   PubMed Web of Science ®Google Scholar
• Sugita-Konishi , Y , Park , BJ , Kobayashi-Hattori , K , Tanaka , T , Chonan , T , Yoshikawa , K and Kumagai , S . 2006 . Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products . Biosci Biotechnol Biochem , 70 : 1764 – 1768 .
   PubMed Web of Science ®Google Scholar
• Voss , KA and Snook , ME . 2010 . Stability of the mycotoxin deoxynivalenol (DON) during the production of flour-based foods and wheat flake cereal . Food Addit Contam A , 27 : 1694 – 1700 .
   Web of Science ®Google Scholar
• Young , JC , Fulcher , RG , Hayhoe , JH , Scott , PM and Dexter , JE . 1984 . Effect of milling and baking on deoxynivalenol (vomitoxin) content of eastern Canadian wheats . J Agric Food Chem , 32 : 659 – 664 .
   Web of Science ®Google Scholar
• Zinedine , A , Soriano , JM , Moltó , JC and Mañes , J . 2007 . Review on the toxicity, occurrence, metabolism, detoxification, regulations and intake of zearalenone: an oestrogenic mycotoxin . Food Chem Toxicol , 45 : 1 – 18 .
   PubMed Web of Science ®Google Scholar