Thermal reactions and the formation of degradation products of T-2 and HT-2 toxin during processing of oats
Kuchenbuch HS, Schulz M, Becker S, Cramer B, Humpf H-
Book (monograph) | Peer reviewedDetails about the publication
Publisher: American Chemical Society
Title of series: ACS Symposium Series (ISSN: 00976156)
Volume of series: 1306
Status: Published
Release year: 2019
Language in which the publication is written: English
ISBN: 9780841233874
Keywords: Cooking; Degradation; Extrusion; Fermentation; Toxic materials; Degradation products; Degradation rate; Heating process; Ready-to-eat foods; Small reduction; Thermal food processing; Thermal reactions; Processed foods
Authors from the University of Münster
| Cramer, Benedikt | Professur für Lebensmittelchemie (Prof. Humpf) |
| Humpf, Hans-Ulrich | Professur für Lebensmittelchemie (Prof. Humpf) |
| Schmidt, Henning | Professur für Lebensmittelchemie (Prof. Humpf) |
| Schulz, Mareike | Professur für Lebensmittelchemie (Prof. Humpf) |
Promotionen, aus denen die Publikation resultiert
| Investigations on the stability and degradation of T-2 toxin during thermal food processing Candidate: Dr. Kuchenbuch (geb. Schmidt), Henning Sören | Supervisors: Humpf, Hans-Ulrich Period of time: 01/11/2014 - 26/04/2019 Doctoral examination procedure finished at: Doctoral examination procedure at University of Münster |