Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346462
Type: Artigo
Title: Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: a systematic review and meta-analysis
Author: Khaneghah, Amin Mousavi
Fakhri, Yadolah
Sant'Ana, Anderson S.
Abstract: The study aimed to perform a meta-analysis on the fate of ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON) and total aflatoxin (TAF) during steps of bread and pasta-based products processing. A total of twenty and eight articles (549 data) collected from 1983 through June 2017 were included. Some of the investigated processing such as milling and fermentation caused an increase in the concentration of DON and TAF; although they reduce the concentration of ZEN and OTA. Also, heat processing (cooking) decrease the DON, OTA, and TAF and increase the concentration of ZEN in bread. Cooking reduces the concentration of DON and ZEN in the biscuit. Cooking of pasta reduces the content of DON; however, it increases the concentration of TFA. The findings showed that the mycotoxins and their fate were influenced differently by the unit operations steps involved in the preparation of the different cereal-based products
Subject: Micotoxinas
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodchem.2018.06.072
Address: https://www.sciencedirect.com/science/article/pii/S0308814618310458
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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