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Abstract:

The effect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated flour (1200 μg/kg) and fortified flour artificially contaminated (260 μg/kg) were used to prepare turnover pie dough covers. Frying was performed at three temperatures (169 °C, 205 °C and 243 °C) for different times. The final time for cooking at every temperature was established by measuring the colour during the frying process. Deoxynivalenol reduction was greater in the artificially contaminated samples (>66% at 169 °C, 43% at 205 °C and 38% at 243 °C). For the level of 1200 μg/kg, the average percentage of deoxynivalenol reduction, based on medians, was 28% when the dough covers were fried at 169 °C, 21% at 205 °C and 20% at 243 °C. © 2006 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Deoxynivalenol reduction during the frying process of turnover pie covers
Autor:Samar, M.; Resnik, S.L.; González, H.H.L.; Pacin, A.M.; Castillo, M.D.
Filiación:Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
Fundación de Investigaciones Científicas Teresa Benedicta de la Cruz. Luján, Provincia de Buenos Aires, Argentina
Universidad Nacional de Luján, Lujan, Provincia de Buenos Aires, Argentina
Palabras clave:Colour; Deoxynivalenol; Mycotoxin; Turnover pie dough covers
Año:2007
Volumen:18
Número:10
Página de inicio:1295
Página de fin:1299
DOI: http://dx.doi.org/10.1016/j.foodcont.2006.08.008
Título revista:Food Control
Título revista abreviado:Food Control
ISSN:09567135
CODEN:FOOCE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v18_n10_p1295_Samar

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Citas:

---------- APA ----------
Samar, M., Resnik, S.L., González, H.H.L., Pacin, A.M. & Castillo, M.D. (2007) . Deoxynivalenol reduction during the frying process of turnover pie covers. Food Control, 18(10), 1295-1299.
http://dx.doi.org/10.1016/j.foodcont.2006.08.008
---------- CHICAGO ----------
Samar, M., Resnik, S.L., González, H.H.L., Pacin, A.M., Castillo, M.D. "Deoxynivalenol reduction during the frying process of turnover pie covers" . Food Control 18, no. 10 (2007) : 1295-1299.
http://dx.doi.org/10.1016/j.foodcont.2006.08.008
---------- MLA ----------
Samar, M., Resnik, S.L., González, H.H.L., Pacin, A.M., Castillo, M.D. "Deoxynivalenol reduction during the frying process of turnover pie covers" . Food Control, vol. 18, no. 10, 2007, pp. 1295-1299.
http://dx.doi.org/10.1016/j.foodcont.2006.08.008
---------- VANCOUVER ----------
Samar, M., Resnik, S.L., González, H.H.L., Pacin, A.M., Castillo, M.D. Deoxynivalenol reduction during the frying process of turnover pie covers. Food Control. 2007;18(10):1295-1299.
http://dx.doi.org/10.1016/j.foodcont.2006.08.008