Novel Approaches to Minimising Mycotoxin Contamination

• Main Author: Núñez, Félix (auth)
• Other Authors: Rodriguez Jovita, Mar (auth)
• Format: Electronic Book Chapter
• Language: English
• Published: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Subjects: Medicine; 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
• Online Access: DOAB: download the publication; DOAB: description of the publication

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...