Effect of pasteurization and ohmic heating on the detection of deoxynivalenol in craft beer wort base

In the food and beverage industry, the presence of mycotoxins in cereals has driven the development of procedures to ensure the safety and quality of the final product. However, at the national level, this aspect has not yet been addressed in microbreweries. This research focused on determining the...

• Autore principale: Velarde Salas, Bryan Augusto (author)
• Altri autori: Rivas Rosero, Carlos Alberto (author), Meneses Quelal, Orlando (author)
• Natura: article
• Lingua: spa
• Pubblicazione: 2024
• Soggetti: cerveza; calentamiento óhmico; deoxinivalenol; malta; pasteurización; beer; deoxynivalenol; ohmic heating; malt; pasteurization
• Accesso online: https://revistas.uteq.edu.ec/index.php/cyt/article/view/844