Patriarca, A.; Fernández Pinto, V."Prevalence of mycotoxins in foods and decontamination" (2017) Current Opinion in Food Science. 14:50-60
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Toxigenic fungi can colonize crops and may accumulate bioactive substances in the infected products. These compounds, called mycotoxins, occur widely in nature and pose a great risk to human and animal health. The most relevant toxigenic fungal species belong to the genera Aspergillus, Penicillium, Alternaria and Fusarium. Mycotoxins are produced naturally in many agricultural crops. They can accumulate in food commodities in the field, after harvest, and during storage. Most of the important mycotoxins are resistant to most forms of food and feed processing. Several efforts are made to reduce mycotoxins in raw materials and processed food, both in pre-harvest stages inhibiting production of the toxins in the field, and in post-harvest by remediation strategies, reducing mycotoxin concentration in commodities. © 2017 Elsevier Ltd


Documento: Artículo
Título:Prevalence of mycotoxins in foods and decontamination
Autor:Patriarca, A.; Fernández Pinto, V.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, CONICET, Instituto Nacional de Micología y Botánica (INMIBO), Buenos Aires, Argentina
Página de inicio:50
Página de fin:60
Título revista:Current Opinion in Food Science
Título revista abreviado:Curr. Opin. Food Sci.


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---------- APA ----------
Patriarca, A. & Fernández Pinto, V. (2017) . Prevalence of mycotoxins in foods and decontamination. Current Opinion in Food Science, 14, 50-60.
---------- CHICAGO ----------
Patriarca, A., Fernández Pinto, V. "Prevalence of mycotoxins in foods and decontamination" . Current Opinion in Food Science 14 (2017) : 50-60.
---------- MLA ----------
Patriarca, A., Fernández Pinto, V. "Prevalence of mycotoxins in foods and decontamination" . Current Opinion in Food Science, vol. 14, 2017, pp. 50-60.
---------- VANCOUVER ----------
Patriarca, A., Fernández Pinto, V. Prevalence of mycotoxins in foods and decontamination. Curr. Opin. Food Sci. 2017;14:50-60.