The Experts below are selected from a list of 54 Experts worldwide ranked by ideXlab platform
Massimo Blandino - One of the best experts on this subject based on the ideXlab platform.
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fate of fumonisin b1 in the processing of whole maize kernels during dry milling
Food Control, 2009Co-Authors: Francesca Vanara, Amedeo Reyneri, Massimo BlandinoAbstract:Abstract The aim of this research was to evaluate how the amount of fumonisins in a kernel is re-distributed over the different processing products. The study focused on the description of the dry-milling process, with details on the products and by-products, milling yield, and the granulometric and chemical composition. Maize kernels and four derived milling fractions from twenty-four lots were sampled from 2002 and 2006. The main results were: (a) the animal meal and germ had a higher fumonisin content than the Unprocessed Grain, while human meals were less contaminated; (b) there is an inverse relationship between the particle size and fumonisin contents in meals; (c) toxin tends to concentrate in the bran and germ, while the endosperm is only partially contaminated.
Mieczysław Obiedziński - One of the best experts on this subject based on the ideXlab platform.
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Free and hidden fumonisins in various fractions of maize dry milled under model conditions.
LWT - Food Science and Technology, 2015Co-Authors: Marcin Bryła, Krystyna Szymczyk, Renata Jędrzejczak, Mieczysław ObiedzińskiAbstract:Abstract In the present study the milling of corn was made and then in the milled fractions the content of the fumonisins was analysed. These conditions of milling model have many advantages, e.g. the ease unifies the various milling fractions derived from the entire lot which allows for increased precision results. The concentration of free/hidden fumonisins in fractions from dry milled maize under modelled conditions (i.e., in flour and bran/germs) was compared to the initial fumonisin concentration in the Grain. Both free and hydrolysed forms of fumonisin were extracted and determined using LC/MS. The concentration of both free and hidden fumonisins in the milled fractions was statistically significantly (p ≤ 0.05) diversified: higher in the bran and lower in the flour. The free and hidden fumonisin levels in bran increased by 69% and 46%, respectively, while they decreased in flour by 28% and 20%, respectively, relative to maize. Statistically significant (p ≤ 0.05) differences in the concentrations were also observed before and after hydrolysis in both the Unprocessed Grain and milled fractions. These findings indicate the components that interact with fumonisins via supra-molecular bonds are non-uniformly distributed throughout the Grain volume.
Francesca Vanara - One of the best experts on this subject based on the ideXlab platform.
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fate of fumonisin b1 in the processing of whole maize kernels during dry milling
Food Control, 2009Co-Authors: Francesca Vanara, Amedeo Reyneri, Massimo BlandinoAbstract:Abstract The aim of this research was to evaluate how the amount of fumonisins in a kernel is re-distributed over the different processing products. The study focused on the description of the dry-milling process, with details on the products and by-products, milling yield, and the granulometric and chemical composition. Maize kernels and four derived milling fractions from twenty-four lots were sampled from 2002 and 2006. The main results were: (a) the animal meal and germ had a higher fumonisin content than the Unprocessed Grain, while human meals were less contaminated; (b) there is an inverse relationship between the particle size and fumonisin contents in meals; (c) toxin tends to concentrate in the bran and germ, while the endosperm is only partially contaminated.
Patrick P.j. Mulder - One of the best experts on this subject based on the ideXlab platform.
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Scientific Opinion on Tropane alkaloids in food and feed
EFSA Journal, 2013Co-Authors: Till Beuerle, Bruce Cottrill, Diane Benford, Leon Brimer, Peter B. Farmer, Hans-ulrich Humpf, Peter Fürst, Daniel R Doerge, Birgit Dusemund, Patrick P.j. MulderAbstract:The European Food Safety Authority (EFSA) was asked by the European Commission to deliver a scientific opinion on ergot alkaloids (EAs) in food and feed. EAs are produced by several members within the fungal orders of Hypocreales and Eurotiales. In Europe, Claviceps purpurea is the most widespread Claviceps species within the Hypocreales. A total of 20 558 analytical results for EAs in 1 716 food, 496 feed and 67 Unprocessed Grain samples were considered in this opinion. Based on the EAs identified in sclerotia of C. purpurea, and recent literature data, the EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) based its risk assessment on the main C. purpurea EAs, namely ergometrine, ergotamine, ergosine, ergocristine, ergocryptine (which is a mixture of a- and s- isomers), ergocornine, and the corresponding –inine epimers. The CONTAM Panel performed estimates of both chronic and acute exposure for various age groups across European countries. A BMDL10 of 0.33 mg/kg b.w. per day was calculated for the incidence of tail muscular atrophy in a 13-week rat feeding study of ergotamine. This effect was considered representative of the vasoconstrictive effects of EAs and provided a suitable reference point for establishment of a group acute reference dose of 1 µg/kg body weight (b.w.) and a group tolerable daily intake of 0.6 µg/kg b.w. per day. The Panel concluded that whilst the available data do not indicate a concern for any population subgroup, the dietary exposure estimates relate to a limited number of food groups and a possible unknown contribution from other foods cannot be discounted. Estimates of exposure for livestock based on example diets and levels of EAs in cereal Grains reported suggest that under normal conditions the risk of toxicosis is low.
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Scientific Opinion on Ergot alkaloids in food and feed
EFSA Journal, 2012Co-Authors: Till Beuerle, Bruce Cottrill, Diane Benford, Leon Brimer, Peter B. Farmer, Hans-ulrich Humpf, Peter Fürst, Daniel R Doerge, Birgit Dusemund, Patrick P.j. MulderAbstract:The European Food Safety Authority (EFSA) was asked by the European Commission to deliver a scientific opinion on ergot alkaloids (EAs) in food and feed. EAs are produced by several members within the fungal orders of Hypocreales and Eurotiales. In Europe, Claviceps purpurea is the most widespread Claviceps species within the Hypocreales. A total of 20 558 analytical results for EAs in 1 716 food, 496 feed and 67 Unprocessed Grain samples were considered in this opinion. Based on the EAs identified in sclerotia of C. purpurea, and recent literature data, the EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) based its risk assessment on the main C. purpurea EAs, namely ergometrine, ergotamine, ergosine, ergocristine, ergocryptine (which is a mixture of a- and s- isomers), ergocornine, and the corresponding –inine epimers. The CONTAM Panel performed estimates of both chronic and acute exposure for various age groups across European countries. A BMDL10 of 0.33 mg/kg b.w. per day was calculated for the incidence of tail muscular atrophy in a 13-week rat feeding study of ergotamine. This effect was considered representative of the vasoconstrictive effects of EAs and provided a suitable reference point for establishment of a group acute reference dose of 1 µg/kg body weight (b.w.) and a group tolerable daily intake of 0.6 µg/kg b.w. per day. The Panel concluded that whilst the available data do not indicate a concern for any population subgroup, the dietary exposure estimates relate to a limited number of food groups and a possible unknown contribution from other foods cannot be discounted. Estimates of exposure for livestock based on example diets and levels of EAs in cereal Grains reported suggest that under normal conditions the risk of toxicosis is low.
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Scientific Opinion on Pyrrolizidine alkaloids in food and feed
EFSA Journal, 2011Co-Authors: Till Beuerle, Bruce Cottrill, Diane Benford, Leon Brimer, Peter B. Farmer, Hans-ulrich Humpf, Peter Fürst, Daniel R Doerge, Birgit Dusemund, Patrick P.j. MulderAbstract:The European Food Safety Authority (EFSA) was asked by the European Commission to deliver a scientific opinion on ergot alkaloids (EAs) in food and feed. EAs are produced by several members within the fungal orders of Hypocreales and Eurotiales. In Europe, Claviceps purpurea is the most widespread Claviceps species within the Hypocreales. A total of 20 558 analytical results for EAs in 1 716 food, 496 feed and 67 Unprocessed Grain samples were considered in this opinion. Based on the EAs identified in sclerotia of C. purpurea, and recent literature data, the EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) based its risk assessment on the main C. purpurea EAs, namely ergometrine, ergotamine, ergosine, ergocristine, ergocryptine (which is a mixture of a- and s- isomers), ergocornine, and the corresponding –inine epimers. The CONTAM Panel performed estimates of both chronic and acute exposure for various age groups across European countries. BMDL10 of 0.33 mg/kg b.w. per day was calculated for the incidence of tail muscular atrophy in a 13-week rat feeding study of ergotamine. This effect was considered representative of the vasoconstrictive effects of EAs and provided a suitable reference point for establishment of a group acute reference dose of 1 µg/kg body weight (b.w.) and a group tolerable daily intake of 0.6 µg/kg b.w. per day. The Panel concluded that whilst the available data do not indicate a concern for any population subgroup, the dietary exposure estimates relate to a limited number of food groups and a possible unknown contribution from other foods cannot be discounted. Estimates of exposure for livestock based on example diet
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Scientific Opinion on Pyrrolizidine alkaloids in food and feed
EFSA Journal, 2011Co-Authors: Till Beuerle, Bruce Cottrill, Diane Benford, Leon Brimer, Peter B. Farmer, Hans-ulrich Humpf, Peter Fürst, Daniel R Doerge, Birgit Dusemund, Patrick P.j. MulderAbstract:The European Food Safety Authority (EFSA) was asked by the European Commission to deliver a scientific opinion on ergot alkaloids (EAs) in food and feed. EAs are produced by several members within the fungal orders of Hypocreales and Eurotiales. In Europe, Claviceps purpurea is the most widespread Claviceps species within the Hypocreales. A total of 20 558 analytical results for EAs in 1 716 food, 496 feed and 67 Unprocessed Grain samples were considered in this opinion. Based on the EAs identified in sclerotia of C. purpurea, and recent literature data, the EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) based its risk assessment on the main C. purpurea EAs, namely ergometrine, ergotamine, ergosine, ergocristine, ergocryptine (which is a mixture of a- and s- isomers), ergocornine, and the corresponding –inine epimers. The CONTAM Panel performed estimates of both chronic and acute exposure for various age groups across European countries. BMDL10 of 0.33 mg/kg b.w. per day was calculated for the incidence of tail muscular atrophy in a 13-week rat feeding study of ergotamine. This effect was considered representative of the vasoconstrictive effects of EAs and provided a suitable reference point for establishment of a group acute reference dose of 1 µg/kg body weight (b.w.) and a group tolerable daily intake of 0.6 µg/kg b.w. per day. The Panel concluded that whilst the available data do not indicate a concern for any population subgroup, the dietary exposure estimates relate to a limited number of food groups and a possible unknown contribution from other foods cannot be discounted. Estimates of exposure for livestock based on example diet
April B. Leytem - One of the best experts on this subject based on the ideXlab platform.
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Nutrient Concentrations and Proportions in Particle Size Fractions of Corn Steam Flaked to Different Bulk Densities12
The Professional Animal Scientist, 2010Co-Authors: K. E. Hales, N. A. Cole, M. L. Galyean, April B. LeytemAbstract:The particle size distribution that results from steam flaking corn could be responsible for the difference in the chemical composition noted between steam-flaked corn and Unprocessed Grain. Steam-flaked corn processed to bulk densities of 283, 335, and 386 g/L (22, 26, and 30 lb/bu, respectively) was dry-sieved to determine the proportions in particle size fractions ranging from > 8,000 to 8,000-μm fraction, with the smallest proportion associated with the 600-μm sieve fraction. The proportions of NDF, P, EE, and ash present in particles > 8,000 μm decreased (P < 0.05) as flake bulk density decreased. In addition, the proportions of total starch within particle sizes of 4,760 to 8,000 μm and 1,180 to 2,360 μm were greater (P ≤ 0.02) for 283 g/L flakes than for 335 and 386 g/L flakes. Within the range of bulk density of steam-flaked corn evaluated, certain nutrients were more concentrated in the finer particles created during the steam-flaking process. If smaller particles are disproportionately sampled, flaked corn will appear to differ chemically from the Grain being flaked.
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N utrient Concentrations and Proportions in Particle Size Fractions of Corn Steam Flaked
2010Co-Authors: K. E. Hales, N. A. Cole, M. L. Galyean, April B. LeytemAbstract:The particle size distribution that results from steam flaking corn could be responsible for the difference in the chemical composition noted between steam-flaked corn and Unprocessed Grain. Steam-flaked corn processed to bulk densities of 283, 335, and 386 g/L (22, 26, and 30 lb/bu, respectively) was dry-sieved to determine the proportions in particle size fractions ranging from >8,000 to 8,000-µm fraction, with the smallest proportion associated with the 600-µm sieve fraction. The proportions of NDF, P, EE, and ash present in particles >8,000 µm decreased (P < 0.05) as flake bulk density decreased. In addition, the proportions of total starch within particle sizes of 4,760 to 8,000 µm and 1,180 to 2,360 µm were greater (P ≤ 0.02) for 283 g/L flakes than for 335 and 386 g/L flakes. Within the range of bulk density of steam-flaked corn evaluated, certain nutrients were more concentrated in the finer particles created during the steamflaking process. If smaller particles are disproportionately sampled, flaked corn will appear to differ chemically from the Grain being flaked.
