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Pregled bibliografske jedinice broj: 923373

From malt to wheat beer: A comprehensive multi- toxin screening, transfer assessment and its influence on basic fermentation parameters


Mastanjević, Kristina; Šarkanj, Bojan; Krska, Rudolf; Sulyok, Michael; Warth, Benedikt; Mastanjević, Krešimir; Šantek, Božidar; Krstanović, Vinko
From malt to wheat beer: A comprehensive multi- toxin screening, transfer assessment and its influence on basic fermentation parameters // Food chemistry, 254 (2018), 115-121 doi:10.1016/j.foodchem.2018.02.005 (međunarodna recenzija, članak, znanstveni)


Naslov
From malt to wheat beer: A comprehensive multi- toxin screening, transfer assessment and its influence on basic fermentation parameters

Autori
Mastanjević, Kristina ; Šarkanj, Bojan ; Krska, Rudolf ; Sulyok, Michael ; Warth, Benedikt ; Mastanjević, Krešimir ; Šantek, Božidar ; Krstanović, Vinko

Izvornik
Food chemistry (0308-8146) 254 (2018); 115-121

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

Ključne riječi
Wheat malt ; beer ; multi-mycotoxins ; fungicide ; fermentation course ; natural toxin

Sažetak
The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was infected with Fusarium culmorum spores, in order to obtain infected malt. Malt was produced using standard procedure and beer was produced in a semi-industrial unit. During fermentation measurement of sugars (maltotriose and maltose), glycerol and ethanol content was performed on a daily basis. Multiple toxins were determined in malt and beer. Deoxynivalenol (DON), its modified plant metabolite DON-3-glucoside (DON-glucoside), brevianamide F, tryptophol, linamarin, lotaustralin, culmorin (CUL), 15-hydroxy-CUL and 5-hydroyx-CUL were detected in all samples. Results indicate that F. culmorum infection did not influence the fermentation process or the alcohol concentration.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

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
  • MEDLINE


Uključenost u ostale bibliografske baze podataka:


  • BIOSIS Previews (Biological Abstracts)
  • CAB Abstracts
  • CA Search (Chemical Abstracts)
  • Chemical Engineering and Biotechnology Abstracts
  • EMBASE (Excerpta Medica)
  • FSTA: Food Science and Technology Abstracts
  • Global Health
  • Nutrition Abstracts
  • Publications in Food Microbiology
  • SciSearch
  • SIIC Data Bases


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