中文摘要：食品加工，特别是热处理，可能对为消费者提供的产品中的霉菌毒素有影响。本研究旨在确定全谷物和可可饼干制作过程中工艺参数的修改如何影响霉菌毒素的水平。由本研究得到的模型所显示的高拟合优度检验表明，PH及烘烤时间对减少最终产品中的霉菌毒素起着重要作用，而配方则通过影响饼干的微观结构从而影响霉菌毒素的提取。
外文摘要：Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels may be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The study was mainly focused on the following mycotoxins: deoxynivalenol, deoxynivalenol-3-glucoside, and the minor metabolite culmorin. Special emphasis was given to the recipe formulation, and to the baking conditions, using an industrial-scale operation, starting from naturally contaminated raw materials. Exploiting the power of Design of Experiments (DoE) and a dedicated LC-MS/MS method, the complexity of the different processes was investigated. The models obtained within this study showed a high goodness-of-fit suggesting that the pH and the baking time play important roles for minimizing mycotoxins in the final products, while the recipe formulation has an impact on the mycotoxins extractability by affecting the biscuit microstructure.
外文关键词：Deoxynivalenol；Deoxynivalenol-3-glucoside；Culmorin；Masked mycotoxins；DoE；Food processing；Bakery；Biscuits
作者：Generotti, S；Cirlini, M；Sarkanj, B；Sulyok, M；Berthiller, F；Dall'Asta, C；Suman, M
作者单位：Univ Parma, Dept Food Sci
期刊名称：FOOD CHEMISTRY
期刊影响因子：4.052
出版年份：2017
出版刊次：8
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