Cargando…

Fate of Free and Modified Forms of Mycotoxins during Food Processing

Detalles Bibliográficos
Autor principal:	Suman, Michele
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404972/ https://www.ncbi.nlm.nih.gov/pubmed/32664378 http://dx.doi.org/10.3390/toxins12070448

Ejemplares similares

Novel analytical methods to study the fate of mycotoxins during thermal food processing
por: Stadler, David, et al.
Publicado: (2019)

Impact of food processing and detoxification treatments on mycotoxin contamination
por: Karlovsky, Petr, et al.
Publicado: (2016)

Proposal of a comprehensive definition of modified and other forms of mycotoxins including “masked” mycotoxins
por: Rychlik, Michael, et al.
Publicado: (2014)

Promising Detoxification Strategies to Mitigate Mycotoxins in Food and Feed
por: Hassan, Yousef I., et al.
Publicado: (2018)

Development of analytical methods to study the effect of malting on levels of free and modified forms of Alternaria mycotoxins in barley
por: Scheibenzuber, Sophie, et al.
Publicado: (2022)

Occurrence of Fusarium Mycotoxins and Their Modified Forms in Forage Maize Cultivars
por: Birr, Tim, et al.
Publicado: (2021)

Analysis of 13 Alternaria mycotoxins including modified forms in beer
por: Scheibenzuber, Sophie, et al.
Publicado: (2021)

Plant organ cultures as masked mycotoxin biofactories: Deciphering the fate of zearalenone in micropropagated durum wheat roots and leaves
por: Righetti, Laura, et al.
Publicado: (2017)

Tracking emerging mycotoxins in food: development of an LC-MS/MS method for free and modified Alternaria toxins
por: Puntscher, Hannes, et al.
Publicado: (2018)

Effects of Mycotoxins on the Intestine
por: Alassane-Kpembi, Imourana, et al.
Publicado: (2019)

Mycotoxins as Emerging Contaminants. Introduction to the Special Issue “Rapid Detection of Mycotoxin Contamination”
por: Székács, András
Publicado: (2021)

Modified Mycotoxins and Multitoxin Contamination of Food and Feed as Major Analytical Challenges
por: Nešić, Ksenija, et al.
Publicado: (2023)

Introduction to This Special Issue of Toxins: Reduction and Control of Mycotoxins along Entire Food and Feed Chain
por: Malachová, Alexandra, et al.
Publicado: (2023)

Fusarium: Mycotoxins, Taxonomy, Pathogenicity
por: Stępień, Łukasz
Publicado: (2020)

Mycotoxin Exposure and Related Diseases
por: Assunção, Ricardo, et al.
Publicado: (2020)

Mycotoxins: Toxicology, Identification and Control
por: Juan García, Cristina
Publicado: (2021)

Editorial for the Special Issue: Human Pathogenic Filamentous Fungi from Food/Water and Mycotoxins from Water
por: Paterson, R. Russell M.
Publicado: (2019)

Current and future perspectives of mycotoxin research — report from the 42(nd)Mycotoxin Workshop (Online conference)
por: Kalinina, Svetlana, et al.
Publicado: (2021)

Mycotoxins in Norwegian food and feed
por: Eriksen, Gunnar Sundstøl, et al.
Publicado: (2012)

Microbial detoxification of mycotoxins in food
por: Abraham, Nadine, et al.
Publicado: (2022)

Mycotoxins during the Processes of Nixtamalization and Tortilla Production
por: Schaarschmidt, Sara, et al.
Publicado: (2019)

Novel Approaches to Minimizing Mycotoxin Contamination
por: Rodríguez, Mar, et al.
Publicado: (2020)

Remediation Strategies for Mycotoxins in Animal Feed
por: Deng, Jiang, et al.
Publicado: (2023)

From the laboratory bench to the lecture hall: latest findings from mycotoxin research presented at the 43rd Mycotoxin Workshop
por: Puel, Olivier, et al.
Publicado: (2022)

Free and Modified Mycotoxins in Organic and Conventional Oats (Avena sativa L.) Grown in Scotland
por: Daud, Noshin, et al.
Publicado: (2023)

Trypanosoma cruzi. Factors modifying ingestion and fate of blood form trypomastigotes
Publicado: (1980)

The Presence of Mycotoxins in Feed and Their Influence on Animal Health
por: Gajęcki, Maciej T., et al.
Publicado: (2020)

Application of LC–MS/MS in the Mycotoxins Studies
por: Gámiz-Gracia, Laura, et al.
Publicado: (2020)

Fusarium Mycotoxins, Their Metabolites (Free, Emerging, and Masked), Food Safety Concerns, and Health Impacts
por: Ekwomadu, Theodora I., et al.
Publicado: (2021)

Moving towards a Healthier Dietary Pattern Free of Ultra-Processed Foods
por: Casas, Rosa
Publicado: (2021)

Fusarium Mycotoxins Stability during the Malting and Brewing Processes
por: Piacentini, Karim C., et al.
Publicado: (2019)

Label-Free Aptasensors for the Detection of Mycotoxins
por: Rhouati, Amina, et al.
Publicado: (2016)

An Overview on Mycotoxin Contamination of Foods in Africa
por: DARWISH, Wageh Sobhy, et al.
Publicado: (2014)

Editorial: Risk assessment of mycotoxins in food
por: El Darra, Nada, et al.
Publicado: (2023)

Special Issue: Coffee, Fungi, Mycotoxins, and Climate Change
por: Paterson, Robert Russell Monteith
Publicado: (2023)

Zearalenone and Its Masked Forms in Cereals and Cereal-Derived Products: A Review of the Characteristics, Incidence, and Fate in Food Processing
por: Yu, Huilin, et al.
Publicado: (2022)

Analysis and Fate of Emerging Pollutants during Water Treatment
por: Qi, Fei, et al.
Publicado: (2013)

Biochemical and Nutritional Changes during Food Processing and Storage
por: Orlien, Vibeke, et al.
Publicado: (2019)

Prevalent Human Gut Bacteria Hydrolyse and Metabolise Important Food-Derived Mycotoxins and Masked Mycotoxins
por: Daud, Noshin, et al.
Publicado: (2020)

Advances in Analysis and Detection of Major Mycotoxins in Foods
por: Agriopoulou, Sofia, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_l2349mfgsrtq4a2on1tld05165