Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

In this study, we investigate the role of microwave cooking in reducing mycotoxin contamination in plant-based food matrices, with a focus on veggie burgers (purchased and home-made) and their ingredients (soybean, potatoes, zucchini, carrots). Two different conditions were studied (Max–Min) that we...

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Bibliographic Details
Main Authors: Francesco Giuseppe Galluzzo, Gaetano Cammilleri, Andrea Pulvirenti, Erika Mannino, Licia Pantano, Vittorio Calabrese, Maria Drussilla Buscemi, Elisa Maria Domenica Messina, Calogero Alfano, Andrea Macaluso, Vincenzo Ferrantelli
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
mycotoxin degradation
mycotoxins
PBMAs
microwave
mass spectrometry
Online Access:https://www.mdpi.com/2304-8158/13/2/339

Internet

https://www.mdpi.com/2304-8158/13/2/339

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