Toxins, Volume 11, Issue 6 (June 2019) – 68 articles
Cover Story (view full-size image): Crackers, biscuits, and bread were produced from naturally contaminated flour using different processing conditions, and all degradation products of Deoxynivalenol (DON) were identified using a stable isotope labelling approach combined with high resolution mass spectrometry analysis. A higher NaHCO3 concentration and baking time and temperature caused higher degradation. NH4HCO3, yeast, vinegar, sucrose concentration, as well as leavening time did not enhance degradation. In vitro cell viability assays confirmed that the major degradation product, isoDON, is considerably less toxic than DON. This proves for the first time that large-scale industrial baking results in partial detoxification of DON, which can be enhanced through process management. View this paper.
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