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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorStäheli, Luca-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorMüller, Nadina-
dc.date.accessioned2022-11-09T12:17:39Z-
dc.date.available2022-11-09T12:17:39Z-
dc.date.issued2022-09-
dc.identifier.issn1869-2303de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/25984-
dc.description.abstractWheat 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.de_CH
dc.language.isoende_CH
dc.publisherIngerde_CH
dc.relation.ispartofCereal Technology (Getreidetechnologie)de_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectWheat kernelde_CH
dc.subjectMycotoxinde_CH
dc.subjectPerforationde_CH
dc.subjectFluorescencede_CH
dc.subjectAnalysisde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleEffectiveness of perforation methods for wheat kernelsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.funding.euNode_CH
zhaw.issue3de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end15de_CH
zhaw.pages.start4de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume2022de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.funding.zhawStrategien zur Reduktion von Mykotoxinen in Getreidenebenproduktströmende_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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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.


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