Fate of the mycotoxins deoxynivalenol and enniatins when cooking pasta

Research output: Contribution to conferencePosterProfessional

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

Keywords

  • mycotoxins
  • vomitoxin
  • cooking
  • pastes
  • food safety

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