| 000 | 01860nab|a22003257a|4500 | ||
|---|---|---|---|
| 999 |
_c62803 _d62795 |
||
| 001 | 62803 | ||
| 003 | MX-TxCIM | ||
| 005 | 20211006074735.0 | ||
| 008 | 200624s2018||||xxk|||p|op||||00||0|eng|d | ||
| 022 | _a0950-5423 | ||
| 022 | _a1365-2621 (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.1111/ijfs.13741 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_aGelinas, P. _916739 |
|
| 245 | 1 | 0 | _aWheat preharvest herbicide application, whole‐grain flour properties, yeast activity and the degradation of glyphosate in bread |
| 260 |
_aOxford (United Kingdom) : _bWiley, _c2018. |
||
| 500 | _aPeer review | ||
| 520 | _aThe aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on whole‐grain flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg−1) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat. | ||
| 546 | _aText in English | ||
| 650 | 7 |
_aBread _2AGROVOC _91027 |
|
| 650 | 7 |
_aGlyphosate _2AGROVOC _99656 |
|
| 650 | 0 |
_aHerbicides _gAGROVOC _91808 |
|
| 650 | 7 |
_aWheat _gAGROVOC _2 _91310 |
|
| 650 | 7 |
_aYeasts _2AGROVOC _916740 |
|
| 700 | 1 |
_916741 _aGagnon, F. |
|
| 700 | 1 |
_916742 _aMcKinnon, C. |
|
| 773 | 0 |
_gv. 53, no. 7, p. 1597-1602 _dOxford (United Kingdom) : Wiley, 2018. _x1365-2621 _tInternational Journal of Food Science and Technology |
|
| 942 |
_cJA _n0 _2ddc |
||