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| Registros recuperados : 5 | |
| 1. |  | DEVOS, R. J. B.; TIBOLA, C. S.; BIDUSKI, B.; COLLA, L. M.; GUTKOSKI, L. C. Deoxynivalenol reduction through the processing of whole grain cookies Research, Society and Development, v. 9, n. 12, p. e39991211098, 2020.| Biblioteca(s): Embrapa Trigo. |
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| 2. | | GUTKOSKI, L. C.; COLLA, L. M.; SILVA, A. C. T. da; COLUSSI, R.; DURIGON, A. Qualidade tecnológica de pães elaborados com farinha mista de trigo e fécula de mandioca e adição de gomas. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 21.; SEMINÁRIO LATINO AMERICANO E DO CARIBE DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 15., 2008, Belo Horizonte. Ciência e inovação para o desenvolvimento sustentável. Belo Horizonte: SBCTA, 2008. 3 p. CD-0207 2142_1.doc| Biblioteca(s): Embrapa Trigo. |
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| 3. | | REMPEL, A.; SOSSELLA, F. de S.; MARGARITES, A. C.; ASTOLFI, A. L.; STEINMETZ, R. L. R.; KUNZ, A.; TREICHEL, H.; COLLA, L. M. Bioethanol from Spirulina platensis biomass and the use of residuals to produce biomethane: an energy efficient approach. Bioresource Technology, v. 288, 2019.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 4. | | KOEPPE, A. R. S.; MARGARITES, A. C.; CENTENARO, A.; HORST, C.; TEIXEIRA, D. de F.; LOSS, R.; SARTORI, T.; REINEHR, C. O.; COLLA, L. M.; GUTKOSKI, L. C.; BERTOLIN, T. E. Elaboração de aguardente de trigo maltado. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 21.; SEMINÁRIO LATINO AMERICANO E DO CARIBE DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 15., 2008, Belo Horizonte. Ciência e inovação para o desenvolvimento sustentável. Belo Horizonte: SBCTA, 2008. 3 p. CD-02074846_2.doc| Biblioteca(s): Embrapa Trigo. |
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| 5. | | VENTURIN, B.; CAMARGO, A. F.; SCAPINI, T.; MULINARI, J.; BONATTO, C.; BAZOTI, S.; SIQUEIRA, D. P.; COLLA, L. M.; ALVES JÚNIOR, S. L.; BENDER, J. P.; STEINMETZ, R. L. R.; KUNZ, A.; FONGARO, G.; TREICHEL, H. Effect of pretreatments on corn stalk chemical properties for biogas production purposes. Bioresource Technology, v. 266, p. 116-124, 2018.| Biblioteca(s): Embrapa Suínos e Aves. |
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| Registros recuperados : 5 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
04/01/2021 |
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Data da última atualização: |
04/01/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
DEVOS, R. J. B.; TIBOLA, C. S.; BIDUSKI, B.; COLLA, L. M.; GUTKOSKI, L. C. |
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Afiliação: |
RAFAELA JULYANA BARBOSA DEVOS, UPF; CASIANE SALETE TIBOLA, CNPT; BARBARA BIDUSKI, UPF; LUCIANA MARIA COLLA, UPF; LUIZ CARLOS GUTKOSKI, UFRJ. |
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Título: |
Deoxynivalenol reduction through the processing of whole grain cookies |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Research, Society and Development, v. 9, n. 12, p. e39991211098, 2020. |
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DOI: |
10.33448/rsd-v9i12.11098 |
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Idioma: |
Inglês |
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Conteúdo: |
Whole-grain products are increasingly integrated into consumers diets due to the presence of the bran fraction that concentrates phenolic and antioxidant compounds. However, the bran may also contain mycotoxins, toxic compounds, harmful to health and undesirable in food. For wheat, the mycotoxin deoxynivalenol (DON) is the most prevalent. The objective of this work was to evaluate the reduction of DON after the processing of whole wheat cookies. Five commercial wheat, harvest 2017/18, naturally contaminated by Fusariumspp. with DON content higheror as established to Brazilian legislation (1000 ppb), were provided by Embrapa Trigo from Passo Fundo/RS. The cookies were baking mostly using flour, sugar and fat. The detection of DON was performed using the ELISA immunoenzymatic assay. Cookie production reduced the contamination of DON in the samples, and two products were in compliance with Brazilian legislation. The reduction of contamination by DON may have occurred due to the dilution effect by the ingredients in samples1 and 3. The reduction of contamination by DON of the other samples (2, 4 and 5) was attributed to thermal degradation due to the baking temperature. Cookie processing is a complementary strategy to reduce the DON content in wheat products |
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Palavras-Chave: |
Farelo de trigo; Farinha de trigo integral; Harina integral; Limites máximos tolerados; Límites máximos tolerados y ELISA; Maximum tolerated limits; Salvado de trigo. |
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Thesagro: |
Elisa; Farinha de Trigo; Trigo. |
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Thesaurus NAL: |
Mycotoxins; Wheat; Wheat bran; Whole wheat flour. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/219837/1/11098-Article-150921-1-10-20201227.pdf
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Marc: |
LEADER 02290naa a2200349 a 4500
001 2128926
005 2021-01-04
008 2020 bl uuuu u00u1 u #d
024 7 $a10.33448/rsd-v9i12.11098$2DOI
100 1 $aDEVOS, R. J. B.
245 $aDeoxynivalenol reduction through the processing of whole grain cookies$h[electronic resource]
260 $c2020
520 $aWhole-grain products are increasingly integrated into consumers diets due to the presence of the bran fraction that concentrates phenolic and antioxidant compounds. However, the bran may also contain mycotoxins, toxic compounds, harmful to health and undesirable in food. For wheat, the mycotoxin deoxynivalenol (DON) is the most prevalent. The objective of this work was to evaluate the reduction of DON after the processing of whole wheat cookies. Five commercial wheat, harvest 2017/18, naturally contaminated by Fusariumspp. with DON content higheror as established to Brazilian legislation (1000 ppb), were provided by Embrapa Trigo from Passo Fundo/RS. The cookies were baking mostly using flour, sugar and fat. The detection of DON was performed using the ELISA immunoenzymatic assay. Cookie production reduced the contamination of DON in the samples, and two products were in compliance with Brazilian legislation. The reduction of contamination by DON may have occurred due to the dilution effect by the ingredients in samples1 and 3. The reduction of contamination by DON of the other samples (2, 4 and 5) was attributed to thermal degradation due to the baking temperature. Cookie processing is a complementary strategy to reduce the DON content in wheat products
650 $aMycotoxins
650 $aWheat
650 $aWheat bran
650 $aWhole wheat flour
650 $aElisa
650 $aFarinha de Trigo
650 $aTrigo
653 $aFarelo de trigo
653 $aFarinha de trigo integral
653 $aHarina integral
653 $aLimites máximos tolerados
653 $aLímites máximos tolerados y ELISA
653 $aMaximum tolerated limits
653 $aSalvado de trigo
700 1 $aTIBOLA, C. S.
700 1 $aBIDUSKI, B.
700 1 $aCOLLA, L. M.
700 1 $aGUTKOSKI, L. C.
773 $tResearch, Society and Development$gv. 9, n. 12, p. e39991211098, 2020.
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Embrapa Trigo (CNPT) |
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