Fate of the mycotoxins deoxynivalenol and enniatins when cooking pasta

W.C.M. de Nijs, H.J. van den Top, J.G.J. Mol, P. López Sánchez

Research output: Contribution to conference › Poster › Professional

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 languageEnglish
Publication statusPublished - 2014

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pasta
deoxynivalenol
mycotoxins
cooking

Keywords

  • mycotoxins
  • vomitoxin
  • cooking
  • pastes
  • food safety

Cite this

de Nijs, W.C.M. ; van den Top, H.J. ; Mol, J.G.J. ; López Sánchez, P. / Fate of the mycotoxins deoxynivalenol and enniatins when cooking pasta.
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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.",
keywords = "mycotoxinen, vomitoxine, eten koken, pasta's, voedselveiligheid, mycotoxins, vomitoxin, cooking, pastes, food safety",
author = "{de Nijs}, W.C.M. and {van den Top}, H.J. and J.G.J. Mol and {L{\'o}pez S{\'a}nchez}, P.",
year = "2014",
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de Nijs, WCM, van den Top, HJ, Mol, JGJ & López Sánchez, P 2014, 'Fate of the mycotoxins deoxynivalenol and enniatins when cooking pasta'.

Fate of the mycotoxins deoxynivalenol and enniatins when cooking pasta. / de Nijs, W.C.M.; van den Top, H.J.; Mol, J.G.J.; López Sánchez, P.

2014.

Research output: Contribution to conference › Poster › Professional

TY - CONF

T1 - Fate of the mycotoxins deoxynivalenol and enniatins when cooking pasta

AU - de Nijs, W.C.M.

AU - van den Top, H.J.

AU - Mol, J.G.J.

AU - López Sánchez, P.

PY - 2014

Y1 - 2014

N2 - 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.

AB - 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.

KW - mycotoxinen

KW - vomitoxine

KW - eten koken

KW - pasta's

KW - voedselveiligheid

KW - mycotoxins

KW - vomitoxin

KW - cooking

KW - pastes

KW - food safety

M3 - Poster

ER -

de Nijs WCM, van den Top HJ, Mol JGJ, López Sánchez P. Fate of the mycotoxins deoxynivalenol and enniatins when cooking pasta. 2014.

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