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Novel Approaches to Minimising Mycotoxin Contamination

Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrie...

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Main Authors: Núñez, Félix, Rodriguez Jovita, Mar
Format: Online
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
R5-920
RA1190-1270
n/a
decontamination
superheated steam
quercetin glycosides
antagonism
mode of action
corn
Botrytis sp.
AITC
binding
degradation
brine shrimp bioassay
apple pomace
nanoparticles
enzymatic detoxification
Bacillus
estrogen response element
Fusarium
biological detoxification
abiotic factors
stability
fumonisin esterase FumD
mycotoxigenic fungi
Aspergillus flavus
Aflatoxin M1
Fusarium graminearum
milk
Penicillium digitatum
biocontrol agents
biological control
dry-cured ham
mycotoxin reduction
Fusarium sp.
enzyme kinetics
Penicillium nordicum
Satureja montana
roasted coffee
fermentation
crisp biscuit
detoxification
essential oils
gene expression
probiotics
zearalenone
mycotoxins
degradation products
Geothrichum citri-aurantii
garlic-derived extracts
Zearalenone
biodegradation
EU limits
storage
Origanum virens
aflatoxin
fungal growth reduction
green chemistry
Penicillium italicum
deoxynivalenol
?-Fe2O3
ochratoxin A (OTA)
wheat
cell-free extracts of Aspergillus oryzae
photocatalysis
wheat quality
post-harvest phytopathogen
cold plasma
pinnatifidanoside D
ochratoxin A
oats
cell proliferation
estrogen receptor
Penicillium verrucosum
pig production performance
phloridzin
maize
biotransformation
fumonisin
fungi
thema EDItEUR::M Medicine and Nursing
Online Access:46109
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