Effect of baking process on the benzoquinones secreted by the confused flour beetles,Tribolium confusum (Du Val), in biscuits made from different types of infested flour

The experiment was conducted to estimate the levels of benzoquinones in biscuits that were baked at 180 ± 5°C for 20 minutes with five different types of flour: wheat flour, barley, white maize, sorghum and oats, infested with the confused flour beetles, Tribolium confusum (Du Val) and stored for th...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Samah Abd-Eltawab, Abdelmonem Abdelhamed, M. Ibrahim, Salwa Pasha
Format:	Artigo
Sprache:	Árabe
Veröffentlicht:	Fayoum University, Faculty of Agriculture 2022-09-01
Schriftenreihe:	Fayoum Journal of Agricultural Research and Development
Schlagworte:	Benzoquinone Thermal demolition Tribolium confusum Infested Biscuits HPLC GC-Ms
Online-Zugang:	https://fjard.journals.ekb.eg/article_266815_5034dc5fdf486d989ffe3aea350d1fc7.pdf
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