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The occurrence of free and conjungated fumonisins in cereal products and pathways of its transformations caused by technological operations evaluated in model conditions

2012/05/N/NZ9/01316

Keywords:

fumonisin B1 B2 and B3 bound fumonisins masked fumonisins modeling studies

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

woj. mazowieckie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Marcin Bryła 

Number of co-investigators in the project: 2

Call: PRELUDIUM 3 - announced on 2012-03-15

Amount awarded: 100 000 PLN

Project start date (Y-m-d): 2013-02-05

Project end date (Y-m-d): 2015-02-04

Project duration:: 24 months (the same as in the proposal)

Project status: Project settled

Information in the final report

  • Publication in academic press/journals (3)
  • Articles in post-conference publications (4)
  1. Effect of Baking on Reduction of Free and Hidden Fumonisins in Gluten-free Bread
    Authors:
    Marcin Bryła, Marek Roszko, Krystyna Szymczyk, Renata Jędrzejczak, Elżbieta Słowik, Mieczysław W. Obiedziński
    Academic press:
    Journal of Agricultural and Food Chemistry (rok: 2014, tom: 62, strony: 10341−10347), Wydawca: American Chemical Society
    Status:
    Published
    DOI:
    10.1021/jf504077m - link to the publication
  2. Fumonisins and their masked forms in maize products
    Authors:
    Marcin Bryla, Marek Roszko, Krystyna Szymczyk, Renata Jędzejczak, Mieczysław W. Obiedziński
    Academic press:
    Food Control (rok: 2016, tom: 59, strony: 619-627), Wydawca: ELSEVIER SCI LTD
    Status:
    Published
    DOI:
    10.1016/j.foodcont.2015.06.032 - link to the publication
  3. Free and hidden fumonisins in various fractions of maize dry milled under model conditions (LWT-D-15-00314)
    Authors:
    Marcin Bryła, Krystyna Szymczyk, Renata Jędrzejczak, Mieczysław W. Obiedziński
    Academic press:
    LWT-Food Science and Technology (rok: 2015, tom: 64(1), strony: 171-176), Wydawca: ELSEVIER SCI LTD
    Status:
    Published
    DOI:
    10.1016/j.lwt.2015.05.048 - link to the publication
  1. The influence of maize dry milling on the content of free and masked fumonisins in model conditions
    Authors:
    Marcin Bryła, Marek Roszko, Krystyna Szymczyk, Renata Jędrzejczak
    Conference:
    8th Conference of The World Mycotoxin Forum (rok: 2014, ), Wydawca: RIKILT Wageningen UR, the Netherlands & BOKU Vienna, Department IFA-Tulln, Austria
    Data:
    konferencja 10-12 November, 2014
    Status:
    Published
  2. Determination of free and bounded fumonisins in food products by liquid chromatography–ion trap–mass spectrometry
    Authors:
    Marcin Bryła, Renata Jędrzejczak, Krystyna Szymczyk, Mieczysław W. Obiedziński
    Conference:
    6th International Symposium on Recent Advances in Food Analysis (rok: 2013, ), Wydawca: Institute of Chemical Technology, Prague, Czech Republic; RIKILT–Wageningen University, The Netherlands
    Data:
    konferencja 5-8 November 2013
    Status:
    Published
    DOI:
    link to the publication
  3. Occurrence of free and masked fumonisins in maize products available on the Polish market
    Authors:
    Marcin Bryła, Marek Roszko, Krystyna Szymczyk, Renata Jędrzejczak
    Conference:
    8th Conference of The World Mycotoxin Forum (rok: 2014, ), Wydawca: RIKILT Wageningen UR, the Netherlands & BOKU Vienna, Department IFA-Tulln, Austria
    Data:
    konferencja 10-12 November, 2014
    Status:
    Published
  4. The impact of the baking process on the concentration of free and bounded fumonisins B1, B2 & B3 in gluten free bread
    Authors:
    Marcin Bryła, Renata Jędrzejczak, Krystyna Szymczyk, Mieczysław W. Obiedziński
    Conference:
    6th International Symposium on Recent Advances in Food Analysis (rok: 2013, ), Wydawca: Institute of Chemical Technology, Prague, Czech Republic; RIKILT–Wageningen University, The Netherlands
    Data:
    konferencja 5-8 November 2013
    Status:
    Published
    DOI:
    link to the publication

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