Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality.
Allana Patrícia Santos AlexandreNanci CastanhaNaiara Silva CostaAmanda Silva SantosEliana Badiale FurlongPedro Esteves Duarte AugustoMaria Antonia Calori-DominguesPublished in: Journal of the science of food and agriculture (2019)
Ozonation was effective in reducing ZEN contamination in WMF. However, it also modified the pasting properties, fatty acid profile, and peroxide value, affecting functional and technological aspects of WMF. © 2019 Society of Chemical Industry.