The fate of mycotoxins during thermal food processing

被引：190

作者：

Kabak, Bulent ^{[1
]}

机构：

[1] Hitit Univ, Dept Food Engn, TR-19030 Corum, Turkey

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2009年 / 89卷 / 04期

关键词：

mycotoxins; thermal food processing; extrusion; detoxification; OCHRATOXIN-A CONTENT; FUMONISIN B-1; EXTRUSION-COOKING; GLUCOSE REACTION; AFLATOXIN B-1; STABILITY; CORN; HEAT; REDUCTION; DEOXYNIVALENOL;

D O I：

10.1002/jsfa.3491

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Mycotoxins are considered to be heat-stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature over a number of years have described the fate of mycotoxin during thermal food processing, including cooking, boiling, baking, frying, roasting and pasteurization. This review focuses on the effects of various thermal treatments on mycotoxins, while the fate of mycotoxins during extrusion processing, which is one of the most important technologies employed in the food industry, will also be reviewed. (C) 2009 Society of Chemical Industry

引用

页码：549 / 554

页数：6

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