| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Effectiveness of perforation methods for wheat kernels |
| Authors: | Stäheli, Luca Kinner, Mathias Müller, Nadina |
| et. al: | No |
| Published in: | Cereal Technology (Getreidetechnologie) |
| Volume(Issue): | 2022 |
| Issue: | 3 |
| Page(s): | 4 |
| Pages to: | 15 |
| Issue Date: | Sep-2022 |
| Publisher / Ed. Institution: | Inger |
| ISSN: | 1869-2303 |
| Language: | English |
| Subjects: | Wheat kernel; Mycotoxin; Perforation; Fluorescence; Analysis |
| Subject (DDC): | 664: Food technology |
| Abstract: | Wheat is an important staple food worldwide, but often contaminated with moulds, which in specific cas es, form toxic mycotoxins as secondary metabolites. The aim of this study was to investigate different pre processing methods of wheat kernels that allow active agents such as functional microorganisms and en zymes to pass through the water-repellent hyaline layer in order to break down possible mycotoxins into less or non-toxic compounds. To be able to assess the processing efficacy, a qualitative visualisation meth od was developed and implemented. A wide range of processing techniques to perforate the outer layers while maintaining structural integrity of the kernel were tested, including ohmic heating, pulsed electric fields (PEF), ultrasonication, cold needle perforation (CNP), heat stress and steam explosion. It was shown that both the application of PEF as well as CNP are promising paths to perforate the outer wheat layers. The effectiveness of CNP was shown through a combined microscopic approach involving scanning elec tron microscopy and fluorescence microscopy with fluorescing particles in the size range of both enzymes and lactic acid bacteria. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/25984 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Published as part of the ZHAW project: | Strategien zur Reduktion von Mykotoxinen in Getreidenebenproduktströmen |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
There are no files associated with this item.
Show full item record
Stäheli, L., Kinner, M., & Müller, N. (2022). Effectiveness of perforation methods for wheat kernels. Cereal Technology (Getreidetechnologie), 2022(3), 4–15.
Stäheli, L., Kinner, M. and Müller, N. (2022) ‘Effectiveness of perforation methods for wheat kernels’, Cereal Technology (Getreidetechnologie), 2022(3), pp. 4–15.
L. Stäheli, M. Kinner, and N. Müller, “Effectiveness of perforation methods for wheat kernels,” Cereal Technology (Getreidetechnologie), vol. 2022, no. 3, pp. 4–15, Sep. 2022.
STÄHELI, Luca, Mathias KINNER und Nadina MÜLLER, 2022. Effectiveness of perforation methods for wheat kernels. Cereal Technology (Getreidetechnologie). September 2022. Bd. 2022, Nr. 3, S. 4–15
Stäheli, Luca, Mathias Kinner, and Nadina Müller. 2022. “Effectiveness of Perforation Methods for Wheat Kernels.” Cereal Technology (Getreidetechnologie) 2022 (3): 4–15.
Stäheli, Luca, et al. “Effectiveness of Perforation Methods for Wheat Kernels.” Cereal Technology (Getreidetechnologie), vol. 2022, no. 3, Sept. 2022, pp. 4–15.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.