LEADER 04752nam 2201273z- 450 001 9910404079703321 005 20210211 010 $a3-03928-938-1 035 $a(CKB)4100000011302341 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/54863 035 $a(oapen)doab54863 035 $a(EXLCZ)994100000011302341 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNovel Approaches to Minimising Mycotoxin Contamination 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (244 p.) 311 08$a3-03928-937-3 330 $aContamination 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. 606 $aMedicine$2bicssc 610 $a?-Fe2O3 610 $aabiotic factors 610 $aaflatoxin 610 $aAflatoxin M1 610 $aAITC 610 $aantagonism 610 $aapple pomace 610 $aAspergillus flavus 610 $aBacillus 610 $abinding 610 $abiocontrol agents 610 $abiodegradation 610 $abiological control 610 $abiological detoxification 610 $abiotransformation 610 $aBotrytis sp. 610 $abrine shrimp bioassay 610 $acell proliferation 610 $acell-free extracts of Aspergillus oryzae 610 $acold plasma 610 $acorn 610 $acrisp biscuit 610 $adecontamination 610 $adegradation 610 $adegradation products 610 $adeoxynivalenol 610 $adetoxification 610 $adry-cured ham 610 $aenzymatic detoxification 610 $aenzyme kinetics 610 $aessential oils 610 $aestrogen receptor 610 $aestrogen response element 610 $aEU limits 610 $afermentation 610 $afumonisin 610 $afumonisin esterase FumD 610 $afungal growth reduction 610 $afungi 610 $aFusarium 610 $aFusarium graminearum 610 $aFusarium sp. 610 $agarlic-derived extracts 610 $agene expression 610 $aGeothrichum citri-aurantii 610 $agreen chemistry 610 $amaize 610 $amilk 610 $amode of action 610 $amycotoxigenic fungi 610 $amycotoxin reduction 610 $amycotoxins 610 $an/a 610 $ananoparticles 610 $aoats 610 $aochratoxin A 610 $aochratoxin A (OTA) 610 $aOriganum virens 610 $aPenicillium digitatum 610 $aPenicillium italicum 610 $aPenicillium nordicum 610 $aPenicillium verrucosum 610 $aphloridzin 610 $aphotocatalysis 610 $apig production performance 610 $apinnatifidanoside D 610 $apost-harvest phytopathogen 610 $aprobiotics 610 $aquercetin glycosides 610 $aroasted coffee 610 $aSatureja montana 610 $astability 610 $astorage 610 $asuperheated steam 610 $awheat 610 $awheat quality 610 $azearalenone 610 $aZearalenone 615 7$aMedicine 700 $aNu?n?ez$b Fe?lix$4auth$01326690 702 $aRodriguez Jovita$b Mar$4auth 906 $aBOOK 912 $a9910404079703321 996 $aNovel Approaches to Minimising Mycotoxin Contamination$93037671 997 $aUNINA