期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 94, 期 12, 页码 2372-2375出版社
WILEY-BLACKWELL
DOI: 10.1002/jsfa.6600
关键词
mycotoxins; cereals; food processing; aflatoxins; fumonisins; deoxynivalenol
The mycotoxins that generally occur in cereals and other products are not completely destroyed during food-processing operations and can contaminate finished processed foods. The mycotoxins most usually associated with cereal grains are aflatoxins, ochratoxins, deoxynivalenol, zearalenone and fumonisins. The various food processes that may have effects on mycotoxins include cleaning, milling, brewing, cooking, baking, frying, roasting, flaking, alkaline cooking, nixtamalization, and extrusion. Most of the food processes have variable effects on mycotoxins, with those that utilize high temperatures having the greatest effects. In general, the processes reduce mycotoxin concentrations significantly, but do not eliminate them completely. This review focuses on the effects of various thermal treatments on mycotoxins. (C) 2014 Society of Chemical Industry
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