| 000 | 04841naaaa2201201uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/54863 | ||
| 005 | 20220714174945.0 | ||
| 020 | _abooks978-3-03928-938-7 | ||
| 020 | _a9783039289370 | ||
| 020 | _a9783039289387 | ||
| 024 | 7 |
_a10.3390/books978-3-03928-938-7 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 100 | 1 |
_aNúñez, Félix _4auth _91592423 |
|
| 700 | 1 |
_aRodriguez Jovita, Mar _4auth _91592424 |
|
| 245 | 1 | 0 | _aNovel Approaches to Minimising Mycotoxin Contamination |
| 260 |
_bMDPI - Multidisciplinary Digital Publishing Institute _c2020 |
||
| 300 | _a1 electronic resource (244 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aContamination 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 nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies. | ||
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by-nc-nd/4.0/ _2cc _4https://creativecommons.org/licenses/by-nc-nd/4.0/ |
||
| 546 | _aEnglish | ||
| 653 | _an/a | ||
| 653 | _adecontamination | ||
| 653 | _asuperheated steam | ||
| 653 | _aquercetin glycosides | ||
| 653 | _aantagonism | ||
| 653 | _amode of action | ||
| 653 | _acorn | ||
| 653 | _aBotrytis sp. | ||
| 653 | _aAITC | ||
| 653 | _abinding | ||
| 653 | _adegradation | ||
| 653 | _abrine shrimp bioassay | ||
| 653 | _aapple pomace | ||
| 653 | _ananoparticles | ||
| 653 | _aenzymatic detoxification | ||
| 653 | _aBacillus | ||
| 653 | _aestrogen response element | ||
| 653 | _aFusarium | ||
| 653 | _abiological detoxification | ||
| 653 | _aabiotic factors | ||
| 653 | _astability | ||
| 653 | _afumonisin esterase FumD | ||
| 653 | _amycotoxigenic fungi | ||
| 653 | _aAspergillus flavus | ||
| 653 | _aAflatoxin M1 | ||
| 653 | _aFusarium graminearum | ||
| 653 | _amilk | ||
| 653 | _aPenicillium digitatum | ||
| 653 | _abiocontrol agents | ||
| 653 | _abiological control | ||
| 653 | _adry-cured ham | ||
| 653 | _amycotoxin reduction | ||
| 653 | _aFusarium sp. | ||
| 653 | _aenzyme kinetics | ||
| 653 | _aPenicillium nordicum | ||
| 653 | _aSatureja montana | ||
| 653 | _aroasted coffee | ||
| 653 | _afermentation | ||
| 653 | _acrisp biscuit | ||
| 653 | _adetoxification | ||
| 653 | _aessential oils | ||
| 653 | _agene expression | ||
| 653 | _aprobiotics | ||
| 653 | _azearalenone | ||
| 653 | _amycotoxins | ||
| 653 | _adegradation products | ||
| 653 | _aGeothrichum citri-aurantii | ||
| 653 | _agarlic-derived extracts | ||
| 653 | _aZearalenone | ||
| 653 | _abiodegradation | ||
| 653 | _aEU limits | ||
| 653 | _astorage | ||
| 653 | _aOriganum virens | ||
| 653 | _aaflatoxin | ||
| 653 | _afungal growth reduction | ||
| 653 | _agreen chemistry | ||
| 653 | _aPenicillium italicum | ||
| 653 | _adeoxynivalenol | ||
| 653 | _a?-Fe2O3 | ||
| 653 | _aochratoxin A (OTA) | ||
| 653 | _awheat | ||
| 653 | _acell-free extracts of Aspergillus oryzae | ||
| 653 | _aphotocatalysis | ||
| 653 | _awheat quality | ||
| 653 | _apost-harvest phytopathogen | ||
| 653 | _acold plasma | ||
| 653 | _apinnatifidanoside D | ||
| 653 | _aochratoxin A | ||
| 653 | _aoats | ||
| 653 | _acell proliferation | ||
| 653 | _aestrogen receptor | ||
| 653 | _aPenicillium verrucosum | ||
| 653 | _apig production performance | ||
| 653 | _aphloridzin | ||
| 653 | _amaize | ||
| 653 | _abiotransformation | ||
| 653 | _afumonisin | ||
| 653 | _afungi | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/2303 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/54863 _70 _zDOAB: description of the publication |
| 999 |
_c2996214 _d2996214 |
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