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- W2352685503 abstract "Objective To identify effects of different processing techniques on deoxynivalenol (DON) content and develop practical methods of reducing DON amount in wheat flour. Methods DON amounts were determined with thin- layer chromatography during different phases of flour processing. Results DON amount was 3620ppb in raw wheat, and still 3440ppb after purifying. DON amounts of various components were in the range of 2900～18670ppb during milling process. DON amount in moldy wheat was as high as 142.0～142.2ppm compared with 0.8ppm in normal one. Conclusions Through comparing effects of different processing techniques for decreasing DON amount in flour, a set of practical approaches were established . It is expected that DON amount be much less than ever in wheat flour by implementing them." @default.
- W2352685503 created "2016-06-24" @default.
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- W2352685503 date "2004-01-01" @default.
- W2352685503 modified "2023-09-24" @default.
- W2352685503 title "The Effects of Different Processing Techniques of Flour on Deoxynivalenol(DON) Content in Wheat Flour" @default.
- W2352685503 hasPublicationYear "2004" @default.
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