Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products
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概要
- 論文の詳細を見る
The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consumption of the final products of wheat flour in Japan.
- 社団法人 日本農芸化学会の論文
- 2006-07-23
著者
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Kumagai Susumu
Department Of Biomedical Food Research National Institute Of Infectious Diseasea(former National Ins
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PARK BONG
National Institute of Health Sciences
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Yoshikawa Kunie
Department Of Microbiology National Institute Of Hygienic Sciences
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Yoshikawa Kunie
Department Of Nutritional Science Faculty Of Bio-science Tokyo University Of Agriculture
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Sugita Konishi
National Institute Of Health Sciences
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Sugita-konishi Yoshiko
National Inst. Of Health Sciences
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KOBAYASHI HATTORI
National Institute of Health Sciences
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TANAKA Toshitugu
Kobe Institute of Health
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CHONAN Takao
Hokkaido Public Health Institute
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Kumagai Susumu
Department Of Biomedical Food Research
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Kumagai Susumu
Department Of Veterinary Medical Sciences Graduate School Of Agricultural And Life Sciences The Univ
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Park Bong
National Inst. Health Sci. Tokyo Jpn
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Kobayashi-Hattori Kazuo
National Institute of Health Sciences
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