Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products
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- SUGITA-KONISHI Yoshiko
- National Institute of Health Sciences
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- PARK Bong Joo
- National Institute of Health Sciences The United Graduate School of Veterinary Sciences, Gifu University
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- KOBAYASHI-HATTORI Kazuo
- National Institute of Health Sciences
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- TANAKA Toshitugu
- Kobe Institute of Health
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- CHONAN Takao
- Hokkaido Public Health Institute
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- YOSHIKAWA Kunie
- Department of Nutritional Science, Faculty of Bio-Science, Tokyo University of Agriculture
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- KUMAGAI Susumu
- Department of Veterinary Medical Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Abstract
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.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 70 (7), 1764-1768, 2006
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390001206479832960
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- NII Article ID
- 10018529515
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- NII Book ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 7998126
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed