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izvor podataka: crosbi

From malt to wheat beer: A comprehensive multi- toxin screening, transfer assessment and its influence on basic fermentation parameters (CROSBI ID 248044)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

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

Podaci o odgovornosti

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

engleski

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

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.

wheat malt ; beer ; multi-mycotoxins ; fungicide ; fermentation course ; natural toxin

nije evidentirano

nije evidentirano

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Podaci o izdanju

254

2018.

115-121

objavljeno

0308-8146

1873-7072

10.1016/j.foodchem.2018.02.005

Povezanost rada

Biotehnologija, Prehrambena tehnologija

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