Replication Data for: Kinetics of Fumonisins B1 and B2, Deoxynivalenol, and Deoxynivalenol-3-β-d-glucoside during Baking of Wheat–Maize Bread
This dataset contains the experimental data regarding the fate and stability of key Fusarium mycotoxins—specifically deoxynivalenol (DON), deoxynivalenol-3-b-D-glucoside (DON-3-Glu), fumonisin B1, and fumonisin B2—during the baking process of mixed wheat-maize bread (60/40 ratio). The core data trac...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consorci de Serveis Universitaris de Catalunya (CSUC) |
| Repositorio: | CORA.Repositori de Dades de Recerca |
| OAI Identifier: | oai:dnet:cora.rdr____::79279d53031088b000d37cc9ad4ab606 |
| Acceso en línea: | https://doi.org/10.34810/DATA3332 |
| Access Level: | acceso abierto |
| Palabra clave: | Agricultural Sciences Fusarium Fumonisins Sourdough Fermentation Baking Bread Vomitoxin |
| Sumario: | This dataset contains the experimental data regarding the fate and stability of key Fusarium mycotoxins—specifically deoxynivalenol (DON), deoxynivalenol-3-b-D-glucoside (DON-3-Glu), fumonisin B1, and fumonisin B2—during the baking process of mixed wheat-maize bread (60/40 ratio). The core data tracks mycotoxin concentrations across four different baking temperatures (160 °C, 180 °C, 200 °C, and 220 °C) sampled over seven distinct time intervals in triplicate (resulting in a total of 84 experimental loaves). |
|---|