Fate of fenitrothion and methyl parathion residues during the process of wheat to various food products.

Visweswaraiah, K. and Arcniega, C. G. and Raju, G. S. and Majumder, S. K. (1983) Fate of fenitrothion and methyl parathion residues during the process of wheat to various food products. Bulletin of Grain Technology, 21 (2). pp. 134-140.

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Abstract

Gas-liquid chromatography studies have revealed that the milling and separation of wheat flour reduced the fenitrothion content in Mexican wheat from 32.0 and 64.8 to 0.72 and 1.6 mug/g and methyl parathion from 10.80 and 27.0 to 0.28 and 0.66 mug/g respectively. The insecticide residual contents were further reduced during the processing of flour to spaghetti, tortilla, bread and biscuits.

Item Type:	Article
Uncontrolled Keywords:	Wheat-; pesticides-; processing-; Fenitrothion-; cereal-grains; parathion-methyl; residues-; stored-products; pesticide-residues; agricultural-entomology
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry 600 Technology > 01 Medical sciences > 17 Toxicology 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2022 06:30
Last Modified:	17 Feb 2022 06:30
URI:	http://ir.cftri.res.in/id/eprint/8553

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