A5032035774- Mycotoxins in Agriculture and Food
- Plant Pathogens and Fungal Diseases
- Wheat and Barley Genetics and Pathology
- Phytochemicals and Antioxidant Activities
- Plant Disease Resistance and Genetics
- Potato Plant Research
- Fungal Biology and Applications
- Seed and Plant Biochemistry
- Microbial infections and disease research
- Plant Pathogens and Resistance
- Polysaccharides and Plant Cell Walls
- Listeria monocytogenes in Food Safety
- Essential Oils and Antimicrobial Activity
Barilla (Italy)
2013-2020
University of Parma
2014-2019
University of Perugia
2014
Universitat de València
2014
Abstract BACKGROUND Fusarium head blight ( FHB ) of wheat is an important disease causing yield losses and mycotoxin contamination. The aim the work was to detect characterise trichothecene producing species in durum soft cultivated area central Italy 2009 2010 determine contamination by LC‐MS / MS grain. RESULTS F. graminearum s. str. most frequent species. In 2009, occurrence avenaceum poae higher than 2010. Among strains, 15‐acetyl deoxynivalenol (15‐ ADON chemotype could be found more...
In the scientific field, there is a progressive awareness about potential implications of food processing on mycotoxins especially concerning thermal treatments. High temperatures may cause, in fact, transformation or degradation these compounds. This work aimed to study fate during bakery processing, focusing deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON3Glc), along chain industrial rusk production. Starting from naturally contaminated bran, we studied how concentrations DON...
Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The was mainly focused following mycotoxins: deoxynivalenol, deoxynivalenol-3-glucoside, minor metabolite culmorin. Special emphasis given recipe formulation, baking conditions, using an industrial-scale...
Deoxynivalenol (DON) is the most prevalent trichothecene in Europe and its occurrence associated with infections of Fusarium graminearum F. culmorum, causal agents head blight (FHB) on wheat. Resistance to FHB a complex character high variability occurs relationship between DON content incidence. conjugation glucose (DON-3-glucoside, D3G) primary plant mechanism for resistance towards accumulation. Although this has been already described bread wheat barley, no data are reported so far about...
Acrylamide is formed during baking in some frequently consumed food products. It proven to be carcinogenic rodents and a probable human carcinogen. Thus, the industry working find solutions minimize its formation processing. To better understand sources of formation, present study aimed at investigating how acrylamide concentration may influenced by bakery-making parameters within parallel strategy mycotoxin mitigation (focusing specifically on deoxynivalenol-DON) related wholegrain cocoa...