Title of article
Thermal treatments and their effects on the fumonisin B1 level in rice
Author/Authors
Becker-Algeri، نويسنده , , Tania Aparecida and Heidtmann-Bemvenuti، نويسنده , , Renata and dos Santos Hackbart، نويسنده , , Helen Cristina and Badiale-Furlong، نويسنده , , Eliana، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2013
Pages
6
From page
488
To page
493
Abstract
The objective of this study was to evaluate the effects of dry and hydrothermal treatment on FB1 level in polished, parboiled and whole grain rice collected in Brazilian market. The effect of thermal treatment on FB1 level was carry out by applying conventional cooking, autoclaving and dry heat treatment. Conventional hydrothermal treatment (cooking) reduced the initial natural contamination by 80%. However, no significant reduction was obtained by autoclaving. Dry heat treatment produced the reduction (70%), at temperatures range from 150 to 200 °C.
Keywords
Rice , Fumonisin B1 , UPLC-FL , thermal treatment , Reduction
Journal title
Food Control
Serial Year
2013
Journal title
Food Control
Record number
1948737
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