Results 101 to 110 of about 117,649 (357)
Feedborne Mycotoxins Beauvericin and Enniatins and Livestock Animals
Toxins, 2021 Mycotoxins are secondary metabolites produced by several species of fungi, including the Fusarium, Aspergillus, and Penicillium species. Currently, more than 300 structurally diverse mycotoxins are known, including a group called minor mycotoxins, namely
L. Křížová +3 more
semanticscholar +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.High‐impact thermoplastic starch blends through the co‐plasticization methodology. Abstract This study analyzed the effect of employing plasticized or co‐plasticized post‐industrial starch in developing PBAT‐based thermoplastic starch (TPS) blends. In this work, the post‐industrial wheat starch was co‐plasticized with glycerol‐urea, glycerol‐citric ...
Aarsha Surendren +5 more
wiley +1 more source
Mycotoxins—Biomonitoring and Human Exposure
Toxins, 2021 Mycotoxins are secondary metabolites produced by fungal species that commonly have a toxic effect on human and animal health. Different foodstuff can be contaminated and are considered the major source of human exposure to mycotoxins, but occupational ...
Kristina Habschied +3 more
doaj +1 more source
Influence of barley malting operating parameters on T-2 and HT-2 toxinogenesis of Fusarium langsethiae, a worrying contaminant of malting barley in Europe. [PDF]
, 2010 The fungus Fusarium langsethiae, exclusively described in Europe at present, seems to have taken the place of other Fusarium species in barley fields over the last 5 years.
Fournier, Richard +4 more
core +3 more sources
Alimentary Risk of Mycotoxins for Humans and Animals
Toxins, 2021 Mycotoxins can be found in many foods consumed by humans and animals. These substances are secondary metabolites of some fungi species and are resistant to technological processes (cooking, frying, baking, distillation, fermentation).
Jagoda Kępińska-Pacelik, W. Biel
semanticscholar +1 more source
Food Toxicology and Safety: Evaluating Dietary Risks and Functional Ingredients
Food Bioengineering, EarlyView.The pyramid's foundation reminds us that true health begins with daily habits—engage in 30–60 min of physical activity, nurture social connections and secure 7–9 h of restorative sleep each night to support metabolism, mood regulation, and hormonal balance—while continuously hydrating with 8–12 glasses of water and unsweetened herbal infusions (green ...
Sujaritha Jayaraj +5 more
wiley +1 more source
Toxins, 2017 Citrinin (CTN) is a hepato-nephrotoxic mycotoxin produced by fungi genera of Aspergillus, Monauscus, and Penicillium. CTN contaminates grains, fruits, juices and vegetables, and causes various toxic effects to humans and animals.
Shimuye Kalayu Yirga +4 more
doaj +1 more source
Fusarium Head Blight, Mycotoxins and Strategies for Their Reduction
Agronomy, 2020 Mycotoxins are secondary metabolites of microscopic fungi, which commonly contaminate cereal grains. Contamination of small-grain cereals and maize with toxic metabolites of fungi, both pathogenic and saprotrophic, is one of the particularly important ...
E. Mielniczuk, B. Skwaryło-Bednarz
semanticscholar +1 more source
Food Frontiers, EarlyView.The article examines the phytochemistry, pharmacology, and food science applications of essential oils and extracts from Ocimum species (basil). It covers diverse extraction methods like hydrodistillation and microwave‐assisted extraction while discussing pharmacological benefits.
Oberdan Oliveira Ferreira +13 more
wiley +1 more source
Human Mycotoxin Biomonitoring: Conclusive remarks on direct or indirect assessment of urinary deoxynivalenol [PDF]
, 2020 Deoxynivalenol is one of the most ubiquitous mycotoxins in the Western diet through its presence in cereals and cereal products. A vast amount of studies indicate the worrying level of exposure to this toxin, while even high percentages of the population
Bouzaghnane, Nabila +3 more
core +1 more source