Food Chemistry 254 (2018) 115–121 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its inﬂuence on basic fermentation parameters a a, b b c Kristina Mastanjević , Bojan Šarkanj , Rudolf Krska , Michael Sulyok , Benedikt Warth , a d a Krešimir Mastanjević ,Božidar Šantek , Vinko Krstanović Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia Center for Analytical Chemistry,Department for Agrobiotechnology (IFA-Tulln),University of Natural Resources and Life Sciences,Vienna (BOKU),Konrad–Lorenz-Straße 20,3430 Tulln,Austria University of Vienna, Faculty of Chemistry, Department of Food Chemistry and Toxicology, Waehringer Str. 38, A-1090 Vienna, Austria University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia ARTICLE I NFO ABSTRACT Keywords: The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and Wheat malt the eﬀect of fungicide treatment in the ﬁeld on mycotoxins concentrations in beer. To ensure the usual practical Beer agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was infected with Multi-mycotoxins Fusarium culmorum spores, in order to obtain infected malt. Malt was
Food Chemistry – Elsevier
Published: Jul 15, 2018
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