Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/17376
DC Field | Value | Language |
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dc.contributor.author | Janić Hajnal, Elizabet | en_US |
dc.contributor.author | Čolović, Radmilo | en_US |
dc.contributor.author | Pezo, Lato | en_US |
dc.contributor.author | Orčić, Dejan | en_US |
dc.contributor.author | Vukmirović, Đuro | en_US |
dc.contributor.author | Mastilović, Jasna | en_US |
dc.date.accessioned | 2020-12-13T11:42:31Z | - |
dc.date.available | 2020-12-13T11:42:31Z | - |
dc.date.issued | 2016 | - |
dc.identifier.issn | 0308-8146 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/17376 | - |
dc.description.abstract | © 2016 Elsevier Ltd This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters – moisture content (w = 16, 20, 24 g/100 g), feeding rate (q = 15, 20, 25 kg/h), and screw speed (v = 300, 390, 480 rpm), on reduction rate of tenuazonic acid (TeA), alternariol (AOH) and alternariol monomethyl ether (AME), in whole wheat flour were investigated. Temperature ranged between 111.1 and 160.8 °C, while the absolute pressure was from 0.17 to 0.23 MPa. The simultaneous influence of w and v was the most important for TeA reduction (p < 0.05), while v and q were the most influential for AOH reduction (p < 0.01). Level of AME reduction was mostly influenced by w and v (p < 0.10). Optimal parameters for reduction of all three Alternaria toxins were as follows: w = 24 g/100 g, q = 25 kg/h, v = 390 rpm, with a reduction of 65.6% for TeA, 87.9% for AOH and 94.5% for AME. | - |
dc.language.iso | en | en_US |
dc.relation.ispartof | Food Chemistry | - |
dc.source | CRIS UNS | - |
dc.source.uri | http://cris.uns.ac.rs | - |
dc.title | Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2016.07.019 | - |
dc.identifier.doi | (BISIS)103473 | - |
dc.identifier.pmid | 213 | - |
dc.identifier.scopus | 2-s2.0-84978153203 | - |
dc.identifier.url | https://www.cris.uns.ac.rs/record.jsf?recordId=103473&source=BEOPEN&language=en | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84978153203 | - |
dc.description.version | Unknown | en_US |
dc.relation.lastpage | 790 | - |
dc.relation.firstpage | 784 | - |
dc.relation.volume | 213 | - |
dc.identifier.externalcrisreference | (BISIS)103473 | - |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Prirodno-matematički fakultet, Departman za hemiju, biohemiju i zaštitu životne sredine | - |
crisitem.author.dept | Institut BioSense | - |
crisitem.author.orcid | 0000-0003-3474-1723 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Prirodno-matematički fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications |
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