Results 111 to 120 of about 18,804 (231)
Medical Laboratory Journal, 2017 Background and objectives: Contamination of food products with mycotoxins is a public health problem. The International Agency for Research on Cancer has identified mycotoxins as hepatotoxic and carcinogenic agents to humans (Group 1).
Hiro Memari +2 more
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Shipin gongye ke-jiOchratoxin A (OTA) is the predominant mycotoxin in fermented meat products and poses a serious threat to consumer health. Highly effective and safe plant essential oils and their active components represent ideal natural antifungal agents.
Yawen ZHAO, Qiujin ZHU, Jing WAN
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PRESENCE OF OCHRATOXIN A IN NURSERY FOOD
, 2013 Ochratoxin A is a typical cereal contaminant mainly produced by Aspergillus and Penicillium. With the aim to estimate the quantity of Ochratoxin A that can be taken in by a child, samples of Pasta and cereals food used in nursery school have been ...
I. Dragoni, M. Zannotti, L. Vallone
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The effect of water activity and temperature on the production of some mycotoxins
, 1979 Preventing mold from growing and producing mycotoxins requires knowledge of the conditions under which each of the toxinogenic molds becomes active. In this investigation the relation between fungal growth and mycotoxin formation and the factors water ...
Northolt, M.D.
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Effects of Ochratoxin A on heavy pig production
, 2005 Ochratoxin A (OTA) is a widespread mycotoxin mainly produced by Aspergillus ochraceus and Penicillium verrucosum which can affect cereals and which occurs in meat and meat products.
L. Malagutti +7 more
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The Occurrence of Ochratoxin A in Beers
, 2015 In 2011–2014 the occurrence of ochratoxin A in beers from Czech retail network was studied. The beers included draught beers, lagers, special non-alcoholic beers and beer mixtures. Totally, 132 samples were analyzed.
Sylvie Běláková +3 more
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Food Science and Human WellnessNature fermented dry-cured hams may be contaminated by ochratoxin A (OTA) due to the colonization of OTA-producing fungi. Yeast plays essential roles in the formation of the special flavor of ham as well as the potential to retard OTA biosynthesis.
Yanhong Chen +3 more
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Detection of ochratoxin A in Hungarian wines and beers
, 2005 Ochratoxin A is a mycotoxin produced by Aspergillus and Penicillium species. This mycotoxin is a common contaminant of various food products including cereal products, spices, dried fruits, coffee, beer and wine.
Kiss, R. +3 more
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Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans
Ochratoxin A is a mycotoxin commonly found in wine, primarily produced by fungal species from the Aspergillus and Penicillium genera. Due to its nephrotoxic, neurotoxic, immunotoxic, and carcinogenic properties, ochratoxin A contamination in wine is a ...
Javier Vicente +11 more
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, 2008 RESIDUES OF OCHRATOXIN A IN DIFFERENT BIOLOGICAL MATRICES OF LAYING HENS ORALLY ADMINISTERED OCHRATOXIN A, ESTERIFIED GLUCOMANNAN AND SACCHAROMYCES CEREVISIAE L. Rizzi1, A. Zaghini2, A. Altafini2, M. Simioli1, P.
RONCADA, PAOLA +4 more
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