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  • 1 University of Maribor Faculty of Agriculture Vrbanska 30 SI-2000 Maribor Slovenia
  • | 2 Agricultural Institute of Slovenia Hacquetova 17 SI-1001 Ljubljana Slovenia
  • | 3 University of Maribor Medical Faculty Slomškov trg 15 SI-2000 Maribor Slovenia
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The influence of three milling techniques (MT1: industrial roller-grinder, MT2: grain hammer crasher, and MT3: traditional millstone) and two baking methods (BM1: industrial oven, BM2: traditional ceramic stove heated by wood (log fire oven)) on mycotoxin deoxynivalenol (DON) and nivalenol (NIV) levels in bread were investigated. The DON and NIV concentrations in wheat grain, flour, and bread were analysed using high performance liquid chromatography with UV-detection methods. The 2 500 kg lot of wheat grain containing 1 400–1 900 μg kg −1 deoxynivalenol and 130–200 μg kg −1 nivalenol was divided into sub-lots which were processed to get three types of flour (F1: industrial bread flour, F2: industrial wholegrain flour and F3: traditional wholegrain flour). The concentrations of DON and NIV measured after milling the grain according to MT1 (yielding F1) amounted to 310–370 \g kg −1 and <50–70 μg kg t1 , respectively. After applying MT2 to the grain (yielding F2), the DON and NIV levels were measured to be 1 060–1 400 μg kg −1 and 60–87 μg kg −1 , respectively. Applying MT3 (yielding F3) produced a DON level of 1 100–1 770 μg kg 1 and a NIV level of 80–95 μg kg −1 . Six types of bread were baked from the three types of flour according to BM1 or BM2, and the mycotoxin levels were analysed. The average reduction in DON concentration after baking (70 min at 195–235 °C) was 47.2% for bread baked in the industrial oven and 48.7% for bread baked in the log fire oven. Concentrations of DON in bread prepared by the industrial MT1 were under the permitted limit of 500 μg kg −1 stated in EC (2006) regulation, despite the fact that the bread was baked from grains highly contaminated with mycotoxins. In the bread baked from traditional wholegrain flour, mycotoxin concentrations were higher (850–950 μg kg −1 ).

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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2020
 
Total Cites
768
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Nutrition & Dietetics 79/89 (Q4)
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Food Science & Technology 130/144 (Q4)
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100
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2019  
Total Cites
WoS
522
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without
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0,433
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0,503
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60
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59
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1
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9,8
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0,00034
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0,077
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in
Citable Items
98,33
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0,04267
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Percentile
7,429
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H-index
27
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220/247=0,9
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Acta Alimentaria
Language English
Size B5
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1972
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2021 Volume 50
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per Year
1
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Founder Magyar Tudományos Akadémia
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