TY  - BOOK
AU  - Núñez, Félix
AU  - Rodriguez Jovita, Mar
AB  - Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies.
DO  - 10.3390/books978-3-03928-938-7
ID  - OAPEN ID: 46109
KW  - n/a
KW  - decontamination
KW  - superheated steam
KW  - quercetin glycosides
KW  - antagonism
KW  - mode of action
KW  - corn
KW  - Botrytis sp.
KW  - AITC
KW  - binding
KW  - degradation
KW  - brine shrimp bioassay
KW  - apple pomace
KW  - nanoparticles
KW  - enzymatic detoxification
KW  - Bacillus
KW  - estrogen response element
KW  - Fusarium
KW  - biological detoxification
KW  - abiotic factors
KW  - stability
KW  - fumonisin esterase FumD
KW  - mycotoxigenic fungi
KW  - Aspergillus flavus
KW  - Aflatoxin M1
KW  - Fusarium graminearum
KW  - milk
KW  - Penicillium digitatum
KW  - biocontrol agents
KW  - biological control
KW  - dry-cured ham
KW  - mycotoxin reduction
KW  - Fusarium sp.
KW  - enzyme kinetics
KW  - Penicillium nordicum
KW  - Satureja montana
KW  - roasted coffee
KW  - fermentation
KW  - crisp biscuit
KW  - detoxification
KW  - essential oils
KW  - gene expression
KW  - probiotics
KW  - zearalenone
KW  - mycotoxins
KW  - degradation products
KW  - Geothrichum citri-aurantii
KW  - garlic-derived extracts
KW  - Zearalenone
KW  - biodegradation
KW  - EU limits
KW  - storage
KW  - Origanum virens
KW  - aflatoxin
KW  - fungal growth reduction
KW  - green chemistry
KW  - Penicillium italicum
KW  - deoxynivalenol
KW  - ?-Fe2O3
KW  - ochratoxin A (OTA)
KW  - wheat
KW  - cell-free extracts of Aspergillus oryzae
KW  - photocatalysis
KW  - wheat quality
KW  - post-harvest phytopathogen
KW  - cold plasma
KW  - pinnatifidanoside D
KW  - ochratoxin A
KW  - oats
KW  - cell proliferation
KW  - estrogen receptor
KW  - Penicillium verrucosum
KW  - pig production performance
KW  - phloridzin
KW  - maize
KW  - biotransformation
KW  - fumonisin
KW  - fungi
L1  - https://mdpi.com/books/pdfview/book/2303
LA  - English
LK  - https://directory.doabooks.org/handle/20.500.12854/54863
PB  - MDPI - Multidisciplinary Digital Publishing Institute
PY  - 2020
SN  - 9783039289370
SN  - 9783039289387
TI  - Novel Approaches to Minimising Mycotoxin Contaminationnull
ER  - 
