期刊
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
卷 70, 期 7, 页码 1764-1768出版社
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.50571
关键词
bread; cytotoxicity; deoxynivalenol; high-performance; liquid chromatography; noodle
The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consumption of the final products of wheat flour in Japan.
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