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Assessment of group B trichothecene contamination in bread: Correlation during breadmaking and simulation of

Andressa Cunha Lemos1, Verônica Simões de Borba2, Priscila Tessmer Scaglioni3

  • 1Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil; Sensory Analysis and Quality Control Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.

Food Chemistry
|April 18, 2025
PubMed

Keywords:
BioaccessibilityBreadmakingDeoxynivalenol-3-glucosideMycotoxins

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