Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products
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- SUGITA-KONISHI Yoshiko
- National Institute of Health Sciences
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- PARK Bong Joo
- National Institute of Health Sciences The United Graduate School of Veterinary Sciences, Gifu University
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- KOBAYASHI-HATTORI Kazuo
- National Institute of Health Sciences
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- TANAKA Toshitugu
- Kobe Institute of Health
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- CHONAN Takao
- Hokkaido Public Health Institute
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- YOSHIKAWA Kunie
- Department of Nutritional Science, Faculty of Bio-Science, Tokyo University of Agriculture
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- KUMAGAI Susumu
- Department of Veterinary Medical Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consumption of the final products of wheat flour in Japan.
収録刊行物
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- Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ
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Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ 70 (7), 1764-1768, 2006
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206479832960
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- NII論文ID
- 10018529515
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- NII書誌ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 7998126
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
