Results 71 to 80 of about 20,528 (181)
International Journal of Food Science, Volume 2025, Issue 1, 2025.Corn is a vital cereal produced globally, especially in Mexico and other Latin American countries, where it is a daily dietary staple, primarily consumed in various corn products prepared through nixtamalization. Tortillas are a significant component of the Mexican diet, serving as a major source of protein and energy.
Ana Luisa Félix-Sámano +5 more
wiley +1 more source
Toxins, 2020 Mycotoxins are important food contaminants that commonly co-occur with modified mycotoxins such as mycotoxin-glucosides in contaminated cereal grains. These masked mycotoxins are less toxic, but their breakdown and release of unconjugated mycotoxins has ...
Noshin Daud +6 more
doaj +1 more source
EFSA Journal, 2022 The aim of this work was to collect occurrence data on chemical contaminants in rye‐wheat bread marketed in Poland and subsequently estimate the risk due to dietary exposure to those chemicals for different population age groups in Poland.
Chiara Balbo, Łukasz Woźniak
doaj +1 more source
Mycotoxin occurrence in maize silage : a neglected risk for bovine gut health? [PDF]
, 2019 Forages are important components of dairy cattle rations but might harbor a plethora of mycotoxins. Ruminants are considered to be less susceptible to the adverse health effects of mycotoxins, mainly because the ruminal microflora degrades certain ...
Antonissen, Gunther +6 more
core +2 more sources
Journal of the Science of Food and Agriculture, Volume 104, Issue 13, Page 7788-7796, October 2024.Abstract BACKGROUND Mycotoxin surveys play an essential role in our food safety system. The obtained occurrence data form the basis for the assessment of the exposure of humans and animals to these toxic fungal secondary metabolites. Liquid chromatography coupled with tandem mass spectrometry (LC‐MS/MS) has become the gold standard for mycotoxin ...
Stephan Freitag +5 more
wiley +1 more source
Toxins, 2013 Deoxynivalenol (DON) is the most prevalent trichothecene in Europe and its occurrence is associated with infections of Fusarium graminearum and F. culmorum, causal agents of Fusarium head blight (FHB) on wheat.
Martina Cirlini +7 more
doaj +1 more source
Plant Biotechnology Journal, Volume 22, Issue 9, Page 2395-2409, September 2024.Summary Fusarium head blight (FHB) and the presence of mycotoxin deoxynivalenol (DON) pose serious threats to wheat production and food safety worldwide. DON, as a virulence factor, is crucial for the spread of FHB pathogens on plants. However, germplasm resources that are naturally resistant to DON and DON‐producing FHB pathogens are inadequate in ...
Wei‐Jie He +13 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.Abstract Climate change and changing consumer demand are the main factors driving the protein transition. This shift toward more sustainable protein sources as alternatives to animal proteins is also reflected in the rapid upscaling of meat and dairy food analogues.
M. Milana +2 more
wiley +1 more source
Deoxynivalenol and Its Modified Forms: Are There Major Differences?
Toxins, 2016 Considering the diverse toxic effects of the Fusarium toxin deoxynivalenol (DON), its common occurrence in wheat-based products, and its stability during processing, DON constitutes an increasing health concern for humans and animals.
Arash Alizadeh +5 more
doaj +1 more source
EFSA Journal, Volume 22, Issue 7, July 2024.Abstract The food enzyme β‐glucosidase (β‐D‐glucoside glucohydrolase; EC 3.2.1.21) is produced with the non‐genetically modified Penicillium guanacastense strain AE‐GLY by Amano Enzyme Inc. The food enzyme is intended to be used in four food manufacturing processes.
EFSA Panel on Food Contact Materials +27 more
wiley +1 more source