Abstract
The aim of this study was to assess the influence of cooking of pasta on the occurrence of the mycotoxins: deoxynivalenol (DON), enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB) and enniatin B1 (ENNB1) in naturally contaminated pasta’s available from retail stores.
Original language | English |
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Publication status | Published - 2014 |
Keywords
- mycotoxins
- vomitoxin
- cooking
- pastes
- food safety