Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology
文献类型: 外文期刊
第一作者: Kong, Zhiqiang
作者: Kong, Zhiqiang;Li, Minmin;Chen, Jieying;Bao, Yuming;Fan, Bei;Dai, Xiaofeng;Kong, Zhiqiang;Francis, Frederic
作者机构:
关键词: Triadimefon;Behavior;Food processing;Response surface methodology;Processing factor
期刊名称:FOOD CONTROL ( 影响因子:5.548; 五年影响因子:5.498 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: Numerous studies have focused on the effects of food-processing techniques on pesticide residues. However, it remains a challenge to ensure high-quality processing and effective pesticide removal from foods. Triadimefon (TF) is a broad-spectrum fungicide that is widely used in barley crop, and its residues are detected in its products, including beer. In this study, we investigated the dissipation kinetics of TF during fermentation mediated by two different yeast strains, Saccharomyces cerevisiae IAPPST 1401 (Y1) and. CICC 1202 (Y2), and found that Y2 promoted the degradation of TF. Response surface methodology was used to optimize fermentation process variables, in order to achieve the maximum removal rate of TF and the minimum production of its corresponding metabolite, triadimenol (TN). Processing factors (PFs) were also evaluated during the optimized brewing process and were close to 1 for TF during the malting, milling, boiling, and cooling steps, but not in mashing and fermentation that were 0.19 and 0.13, respectively. TF degraded to TN during brewing, and a PF value of >1 for TN was also observed in malting and fermentation. Our analysis concluded that beers produced using the yeasts and brewing methods we investigated are safe for human consumption. (C) 2015 Elsevier Ltd. All rights reserved.
分类号: TS2
- 相关文献
作者其他论文 更多>>
-
Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways
作者:Du, Wenbin;Wang, Yutang;Cui, Weiye;Fan, Bei;Wang, Fengzhong;Ma, Qianli;Li, Xuejie;Bai, Shuang
关键词:Maillard reaction; Cystine-amadori; Thiazolidine derivatives; Formation pathway
-
Investigating the Antidepressant Mechanisms of Polygonum sibiricum Polysaccharides via Microglial Polarization
作者:Zhang, Yingyu;Wang, Danyang;Liu, Jiameng;Sun, Jing;Fan, Bei;Lu, Cong;Wang, Fengzhong;Wang, Danyang;Lu, Cong;Wang, Fengzhong;Liu, Xinmin
关键词:Polygonum sibiricum polysaccharides; neuroinflammation; microglia polarization
-
Phenolic composition of Hemerocallis citrina borani and enhancement of release and antioxidant efficacy through an emulsion-based delivery system during in vitro digestion
作者:Mu, Yuwen;Sun, Jing;Cui, Weiye;Yang, Jianbin;Fan, Bei;Hu, Miao;Wang, Fengzhong;Mu, Yuwen;Sun, Jing;Cui, Weiye;Yang, Jianbin;Fan, Bei;Hu, Miao;Wang, Fengzhong;Mu, Yuwen;Wang, Xuexi;Hu, Shenghai
关键词:Hemerocallis citrina; Phenolic composition; Emulsion; In vitro digestion; Antioxidant capacity
-
Pectins amidated with different amino acids via MMTM activation: Structural characteristics and emulsifying properties
作者:Wang, Jirong;Zhao, Chengying;Chen, Yuying;Wang, Fengzhang;Feng, Liping;Wang, Yanqi;Li, Chunhong;Zheng, Jinkai;Bao, Yuming;Zheng, Jinkai
关键词:Pectins; Amino acid; Amidation; MMTM; Emulsifying property
-
Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism
作者:Li, Shuying;Hu, Miao;Wen, Wei;Zhang, Pengfei;Fan, Bei;Wang, Fengzhong;Wang, Fengzhong;Wang, Fengzhong;Yu, Wenhua
关键词:Soy yogurt; Different strains; Sensory; Nutritional component; Functional properties; Safety features
-
Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods
作者:Wang, Xueping;Zhao, Chengying;Wang, Jirong;Lu, Xingmiao;Zheng, Jinkai;Wang, Xueping;Zhang, Deli;Bao, Yuming;Zheng, Jinkai
关键词:Citrus; Pectin; RG-I; Chemical structure; Gelling property
-
Effect of Soy Protein Products on Growth and Metabolism of Bacillus subtilis, Streptococcus lactis, and Streptomyces clavuligerus
作者:Wen, Wei;Hu, Miao;Gao, Yaxin;Zhang, Pengfei;Meng, Weimin;Zhang, Fengxia;Fan, Bei;Li, Shuying;Wang, Fengzhong
关键词:nitrogen source; soy protein products; fermentation; nattokinase; nisin; clavulanic acid