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• W1493092970 abstract "The natural occurrence of mycotoxins in foodstuffs intended for human consumption is considered a severe risk to the health of consumers by the European Community and by many other governmental agencies. Food processing has an impact on mycotoxins in wheat. This chapter highlights the main industrial detoxification processes of mycotoxins in various foodstuffs, with particular attention to the processes in wheat. The main mycotoxins present in wheat are aflatoxin, ochratoxin, deoxynivalenol, and zearalenone. Various temperature and moisture conditions are used in food processing and cooking. Members of the aflatoxin family are very thermostable. The temperature must reach at least 237 °C for them to decompose completely although decomposition may begin at temperatures as low as 150 °C. γ-radiation reduces ochratoxin A production by Aspergillus ochraceus. In poultry feed, fungal growth ceases at 4 kGy of radiation." @default.
• W1493092970 created "2016-06-24" @default.
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• W1493092970 date "2014-07-14" @default.
• W1493092970 modified "2023-10-15" @default.
• W1493092970 title "Good Food and Feed Processing Techniques" @default.
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• W1493092970 doi "https://doi.org/10.1002/9781118832790.ch19" @default.
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