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Thermal treatments and their effects on the fumonisin B1 level in rice |
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| Affiliation: | 1. College of Food Science and Engineering;2. College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, People''s Republic of China;3. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA;1. Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126 Bari, Italy;2. Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK |
| Abstract: | The objective of this study was to evaluate the effects of dry and hydrothermal treatment on FB1 level in polished, parboiled and whole grain rice collected in Brazilian market. The effect of thermal treatment on FB1 level was carry out by applying conventional cooking, autoclaving and dry heat treatment. Conventional hydrothermal treatment (cooking) reduced the initial natural contamination by 80%. However, no significant reduction was obtained by autoclaving. Dry heat treatment produced the reduction (70%), at temperatures range from 150 to 200 °C. |
| Keywords: | UPLC-FL Thermal treatment Reduction Rice %R"} {"#name":"keyword" "$":{"id":"kwrd0040"} "$$":[{"#name":"text" "_":"percent recovery %Red "} {"#name":"keyword" "$":{"id":"kwrd0050"} "$$":[{"#name":"text" "_":"percentage reduction UPLC-FL"} {"#name":"keyword" "$":{"id":"kwrd0080"} "$$":[{"#name":"text" "_":"ultra high performance liquid chromatography with fluorescence detector LOD"} {"#name":"keyword" "$":{"id":"kwrd0090"} "$$":[{"#name":"text" "_":"limit of detection LOQ"} {"#name":"keyword" "$":{"id":"kwrd0100"} "$$":[{"#name":"text" "_":"limit of quantification |
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