Results 141 to 150 of about 43,520 (274)
Mycotoxins: Review on types, toxicity, conventional and updating techniques of detection and counteraction in feeds and foods of animals and human [PDF]
Egyptian Journal of Animal HealthMycotoxins, a global challenge, represent one of the most significant hazards that affect foods and feeds. It produced naturally as secondary metabolites by various species of toxigenic fungi.
doaj +1 more source
Animal Nutrition, 2015 Fungal biochemical pathways can yield various compounds that are not considered to be necessary for their growth and are thus referred to as secondary metabolites. These compounds have been found to have wide ranging biological effects and include potent poisons (mycotoxins). Mycotoxins invariably contaminate crops and (thus) animal feeds.
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eFood, Volume 7, Issue 3, June 2026.This review synthesizes AI advancements in food systems, leveraging machine learning, computer vision, robotics, and IoT for 96%–100% accurate quality inspection, 30% reduced downtime, and enhanced traceability from farm to fork. It highlights transformative potential in sustainability and SDGs while addressing data, ethical, and scalability challenges
Muhammad Waqar +9 more
wiley +1 more source
Journal of FungiConidia are important for the dispersal of Aspergillus flavus, which usually generates aflatoxin B1 (AFB1) and poses a threat to the safety of agricultural food.
Kunzhi Jia +4 more
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eFood, Volume 7, Issue 3, June 2026.AI application can be very helpful in addressing different issues and shaping novel techniques in food production, food safety and quality, and food intake. AI application in food science, such as the food industry and processing, food safety and packaging, and nutrition.
Yaseen Galali +7 more
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Basic Techniques in Studying Mycotoxins: Isolation of Mycotoxins
Journal of Food Protection, 1978 The basic techniques used and the potential problems encountered in isolation of mycotoxins from naturally contaminated commodities and fungal cultures are discussed. Specifically presented are the factors to be considered in selecting a bioassay organism, methods of preparing formulations for mycotoxin administration, modes of administration, methods ...
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Evaluation of agronomic practices for mitigation of natural toxins.
, 2010 Several preventive and corrective measures to minimize toxin contamination in agricultural commodities particularly by mycotoxins have been attempted.
Hardy, Anthony +16 more
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Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source