Results 71 to 80 of about 5,251 (216)
Aflatoxin M1 in Milk and Dairy Products
, 2019 Aflatoksinler, Aspergillus flavus, Aspergillus parasiticus ve Aspergillus nomius gibi küfler tarafından üretilen, gerek insanlar gerekse hayvanlarda toksik etkiler gösteren maddelerdir.
Mehenktaş, Cesur, Cesur MEHENKTAŞ
core +1 more source
Behavior of Aflatoxin M1 in Yogurt, Buttermilk and Kefir
Journal of Food Protection, 1983 Yogurt, buttermilk and kefir were made from milk that was naturally contaminated with aflatoxin M1 (AFM1). Yogurt was made from skim milk alone or skim milk supplemented with 4% nonfat dry milk. The AFM1 content of yogurt, regardless of formulation, appeared to vary during storage, but after 6 weeks at 7°C it was essentially at the same levels as in ...
Dana W, Wiseman, Elmer H, Marth
openaire +2 more sources
Cheese industry in Brazil: Innovation, regulation and consumer perception
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa +3 more
wiley +1 more source
Occurance of aflatoxin M1 in cheese
, 2009 [No abstract available]
Akkaya, Levent +3 more
openaire +4 more sources
Food Risk Assess Europe, Volume 4, Issue 2, April 2026.Abstract Mycotoxins (mould toxins) are secondary metabolites of moulds. They are natural toxins whose occurrence in food and feed is undesirable but cannot be completely avoided. Mycotoxins may occur as contaminants in plant products and raw materials such as grains, nuts and almonds if they are infested with mould during cultivation, storage or ...
German Federal Institute for Risk Assessment (BfR)
wiley +1 more source
PLoS ONE, 2019 Various models and datasets related to aflatoxins in the maize and dairy production chain have been developed and used but they have not yet been linked with each other.
H J Van der Fels-Klerx +3 more
doaj +1 more source
Determination of Aflatoxin M1 levels in Turkish cheeses provided from different regions of Turkey
, 2023 Hygienic quality is a very important problem in milk and dairy products. Aflatoxins are produced by moulds, and it is known that the Aflatoxin M1 type, which can be found in milk and dairy products, is a potential risk for public health.
Acaröz, DA +6 more
core +2 more sources
Fate of Aflatoxin M1 in Parmesan and Mozzarella Cheese
Journal of Food Protection, 1982 Three batches each of Parmesan and mozzarella cheese were prepared, using milk which was naturally contaminated with aflatoxin M1. These cheeses were analyzed for aflatoxin M1 content at intervals while Parmesan was ripened for 43 weeks or mozzarella was stored for 17 weeks.
Robert E, Brackett, Elmer H, Marth
openaire +2 more sources
Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 185-196, March 2026.Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri +5 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.Label: mEVs and osteogenesis Description: This study reports a comparative analysis of mEVs isolated from raw milk EVs. Functional relevance of each type of mEVs is evaluated on cell proliferation and osteogenic differentiation of murine fibroblasts model.
Anna Maria Grimaldi +6 more
wiley +1 more source