Review of mycotoxin reduction in food and feed: from prevention in the field to detoxification by adsorption or transformation [PDF]
, 2011 Mycotoxins are secondary metabolites present worldwide in agricultural commodities and produced by filamentous fungi that cause a toxic response (mycotoxicosis) when ingested by animals.
Guyonvarc’h, Alain +4 more
core +4 more sources
The Threat of Ochratoxin A in Poultry Nutrition
Turkish Journal of Agriculture: Food Science and Technology, 2016 Ochratoxin A is a toxic substance coming up with growing up of some species of Aspergillus and Penicillium at feedstuffs. Diseases and deaths can occur if this toxic substance is consumed by animals.
Emrah Güngör +2 more
doaj +1 more source
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020 The impacts of temperature,water activity and their interactions on the growth rate and ochratoxin A (OTA)production by three Aspergilluscarbonarius isolates obtained from dried figs in Agean Region of Turkeywere investigated on Czapek yeast extract agar.
Hilal Nur Temir +3 more
doaj +1 more source
Effect of pyrolysis temperature on ochratoxin A adsorption mechanisms and kinetics by cashew nut shell biochars [PDF]
, 2019 Biochars were produced from cashew nut shell at 400, 600 and 800°C. Production temperature significantly affected biochar properties and consequently the adsorption mechanisms of ochratoxin A.
Ahmadou, Abderahim +4 more
core +1 more source
Toxins, 2020 Ochratoxin A (OTA) is a common mycotoxin contaminant in animal feed. When absorbed from the gastrointestinal tract, OTA has a propensity for pathological effects on animal health and deposition in animal tissues.
Suvi Vartiainen +3 more
doaj +1 more source
High-temperature drying of organically grown bread rye [PDF]
, 2002 Mycotoxin producing fungi are naturally occurring components in cereals. When produced, some of the mycotoxins are toxic to humans and animals. Heat treatment is a method to reduce fungal abundance on cereals.
Elmholt, Susanne, Kristensen, Erik F.
core
Use of OC curves in quality control with an example of sampling for mycotoxins [PDF]
, 2011 An ‘operating characteristics’ (OC) curve is a simple tool that has been in use in quality control for many years but does not seem to be widely applied in the particulate sampling field.
Bourgeois, Florent +2 more
core
Degradation of ochratoxin A by proteases and by a crude enzyme of aspergillus niger [PDF]
, 2006 Ochratoxin A is a mycotoxin present in food commodities as cereals, wine, coffee, figs, dried vine fruits or beer and in feeds for animals. The enhancement of its conversion into ochratoxin a is considered to be a way to reduce its presence in the body
Abrunhosa, Luís +2 more
core +1 more source
Integrated risk assessment of selected mycotoxins in fresh produce and derived food products throughout the food chain, affected by climate changes and globalization [PDF]
, 2011 Fruits and vegetables are an important part of a healthy diet, and their consumption is expected to increase in the future because of health promotion.
De Meulenaer, Bruno +4 more
core +1 more source
Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations [PDF]
, 2018 Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces ...
Balikci +34 more
core +1 more source