Results 81 to 90 of about 7,201 (216)

The barley–malt–beer chain: A process and food safety approach

JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Synthesis and Characterization of Hydrophobic Natural Deep Eutectic Solvent‐based Molecularly Imprinted Polymers for Selective Extraction of Aflatoxins and Determination With Liquid Chromatography‐Tandem Mass Spectrometry

SEPARATION SCIENCE PLUS, Volume 9, Issue 5, May 2026.
ABSTRACT A green approach to molecularly imprinted polymer synthesis is presented through the use of natural deep eutectic solvents. The polymer prepared for the selective adsorption of aflatoxins was synthesized via precipitation polymerization using 5,7‐dimethoxycoumarin as a template and a thymol/methacrylic acid deep eutectic solvent as both ...
Mesha Mbisana, Dikabo Mogopodi, Moses T Kabomo   +2 more
wiley   +1 more source

Fumonisins in Aspergillus niger: Industrial and food aspects [PDF]

, 2011
Introduction: Fumonisins are toxic seconday metabolites from Fusarium verticillioides and other Fusaria, from Tolypocladium and Aspergillus niger 1,2. Being a generalist Aspergillus niger is the workhorse in a very large number of industrial applications,
Nielsen, Kristian Fog, Frisvad, Jens Christian, Larsen, Thomas Ostenfeld, Mogensen, Jesper, Thrane, Ulf   +4 more
core  

Enteric Nervous System Damage by Food Contaminants: A Pathway to Neurodegeneration?

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The enteric nervous system (ENS), a key component of the gut–brain axis, has emerged as a critical player in the pathogenesis of Parkinson's disease (PD). It is the first neural system exposed to food contaminants (FCs)—a diverse group of ubiquitous toxic compounds fortuitously present in food derived from production, processing, storage, or ...
Helena Ramos, Ana Margarida Araújo, Isabel M. P. L. V. O. Ferreira, Miguel A. Faria   +3 more
wiley   +1 more source

Fumonisins in Food and Feed: Their Detection and Management Strategies

, 2023
Fumonisins in Food and Feed: Their Detection and Management ...
Pradeep Kumar (310858), Mousumi Ghosh (306838), Ashok Kumar Yadav (1765633), Shubhangi Srivastava (18145003), Dipendra Mahato (13067136), Madhu Kamle (13507702), Sreemoyee Chakraborty (18145006), Pooja Pandey (2146018)   +7 more
core  

Fate of fumonisins in cattle fed contaminated feed [PDF]

, 1996
Fumonisins are water-soluble carcinogenic mycotoxins produced by many species of Fusarium molds. Fumonisins occur widely in corn, making them a problem in corn-based feed. Their toxicity has been established in many species.
Nagaraja, Tiruvoor G., Tiruvoor G. Nagaraja, N. Wallace, Thakur, R.A., Wallace, N., J. Scott Smith, R.A. Thakur, Smith, J. Scott   +7 more
core   +1 more source

Monitoring and Managing of Ergot Alkaloids in Cereal Grains: A Comprehensive Analysis of Analytical Challenges, Sampling Uncertainty, and Processing for Food Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Ergot alkaloids (EAs), toxic secondary metabolites produced by Claviceps purpurea, pose food and feed safety concerns for cereal grains, particularly rye and wheat. While EAs are most frequently associated with rye, their occurrence in other cereals has been increasingly reported across diverse regions.
Chamali Kodikara, Nandika Bandara, Sheryl A. Tittlemier   +2 more
wiley   +1 more source

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Foods, 2020
Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide.
Sofia Agriopoulou, Eygenia Stamatelopoulou, Theodoros Varzakas   +2 more
doaj   +1 more source

Chronic Toxicity of Fumonisins in Turkeys

Poultry Science, 2007
Fumonisins are mycotoxins that are found worldwide. They are mainly produced by Fusarium verticillioides during its development on corn. The main toxic effects of these molecules have been well characterized in poultry in the case of acute exposure, but the subclinical and economic effects of chronic exposure are less known. Whereas the latest European
D, Tardieu, J-D, Bailly, F, Skiba, J-P, Métayer, F, Grosjean, P, Guerre   +5 more
openaire   +2 more sources

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source