Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1026152

The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt


Habschied, Kristina; Krska, Rudolf; Sulyok, Michael; Lukinac, Jasmina; Jukić, Marko; Šarkanj, Bojan; Krstanović, Vinko; Mastanjević, Krešimir
The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt // Foods, 8 (2019), 10; 478, 10 doi:10.3390/foods8100478 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1026152 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt

Autori
Habschied, Kristina ; Krska, Rudolf ; Sulyok, Michael ; Lukinac, Jasmina ; Jukić, Marko ; Šarkanj, Bojan ; Krstanović, Vinko ; Mastanjević, Krešimir

Izvornik
Foods (2304-8158) 8 (2019), 10; 478, 10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
barley malt ; Fusarium graminearum ; malting ; multi-toxins ; steeping regime

Sažetak
The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes—steeping water change and the other with no steeping water change. Malt was contaminated with different F. graminearum contamination levels (0%, 10%, and 20%). The results indicate that malt with higher F. graminearum contamination levels ensured higher concentrations of toxins. Higher fungal metabolite concentrations were determined in samples exposed to freshly-changed steeping water, especially zearalenone and its derivates whose values were three to four times higher than in samples with no water change. Zearalenone-4-sulfate showed four (in 10% contamination) and even thirty times (in 20% contamination) higher concentrations than in samples with no water change. Water change during malting resulted in higher levels of multi-toxins in the final product.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek,
Sveučilište Sjever, Koprivnica

Citiraj ovu publikaciju

Habschied, Kristina; Krska, Rudolf; Sulyok, Michael; Lukinac, Jasmina; Jukić, Marko; Šarkanj, Bojan; Krstanović, Vinko; Mastanjević, Krešimir
The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt // Foods, 8 (2019), 10; 478, 10 doi:10.3390/foods8100478 (međunarodna recenzija, članak, znanstveni)
Habschied, K., Krska, R., Sulyok, M., Lukinac, J., Jukić, M., Šarkanj, B., Krstanović, V. & Mastanjević, K. (2019) The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt. Foods, 8 (10), 478, 10 doi:10.3390/foods8100478.
@article{article, year = {2019}, pages = {10}, DOI = {10.3390/foods8100478}, chapter = {478}, keywords = {barley malt, Fusarium graminearum, malting, multi-toxins, steeping regime}, journal = {Foods}, doi = {10.3390/foods8100478}, volume = {8}, number = {10}, issn = {2304-8158}, title = {The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt}, keyword = {barley malt, Fusarium graminearum, malting, multi-toxins, steeping regime}, chapternumber = {478} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Citati





    Contrast
    Increase Font
    Decrease Font
    Dyslexic Font