The Fate of Mycotoxins during the Distillation Process of Barley Shochu, a Distilled Alcoholic Beverage
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概要
- 論文の詳細を見る
Mycotoxins are frequent contaminants of grains and critical risk substances for brewers. Fermented barley mash contaminated artificially with 13 representative mycotoxins was distilled with small-scale apparatuses to elucidate the possibility of mycotoxin transfer from mash to distillates. None of these were detected in the distillates. The distillation process can effectively reduce the contamination risk posed by mycotoxins in distilled alcoholic beverages.
- Japan Society for Bioscience, Biotechnology, and Agrochemistryの論文
- 2012-01-23
著者
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Mochizuki Naoki
Department Of Functional Food Components Analysis Research Laboratories For Food Safety Chemistry As
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Mochizuki Naoki
Research Laboratories For Food Safety Chemistry Asahi Breweries Ltd.
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Mochizuki Naoki
Research Institute National Cerebral And Cardiovascular Center
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Uyama Atsuo
Research Laboratories For Food Safety Chemistry Asahi Breweries Ltd.
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Inoue Tomonori
Research Laboratories For Food Safety Chemistry Asahi Breweries Ltd.
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Uyama Atsuo
Research Laboratories For Food Safety Chemistry Asahi Breweries Limited
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Nagatomi Yasushi
Research Laboratories For Food Safety Chemistry Asahi Breweries Ltd.
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