Stability of fumonisin B1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices-Reference-Cited by-同舟云学术

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Stability of fumonisin B1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices

Published:2018-05-03 Issue:4 Volume:34 Page:229-239
ISSN:0178-7888
Container-title:Mycotoxin Research
language:en
Short-container-title:Mycotoxin Res

Author:

Chilaka Cynthia Adaku,De Boevre Marthe,Atanda Olusegun Oladimeji,De Saeger Sarah

Funder

Ghent University Belgium

Publisher

Springer Science and Business Media LLC

Subject

Toxicology,Microbiology,Biotechnology

Link

http://link.springer.com/article/10.1007/s12550-018-0318-1/fulltext.html

Reference47 articles.

1. Achi OK (2005) Traditional fermented protein condiments in Nigeria. Afr J Biotechnol 4:1612–1621

2. Adekoya I, Njobeh P, Obadina A, Chilaka C, Okoth S, De Boevre M, De Saeger S (2017) Awareness and prevalence of mycotoxin contamination in selected Nigerian fermented foods. Toxins 9:363. https://doi.org/10.3390/toxins9110363

3. Becker-Algeri TA, Heidtmann-bemvenuti R, Hackbart HC, Badiale-Furlong E (2013) Thermal treatments and their effects on the fumonisin B1 level in rice. Food Control 34:488–493. https://doi.org/10.1016/j.foodcont.2013.05.016

4. Bergamini E, Catellani D, Dall’asta C, Galaverna G, Dossena A, Marchelli R, Suman M (2010) Fate of fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology. Food Addit Contam Part A 27:677–687. https://doi.org/10.1080/19440041003660117

5. Berthiller F, Krska R, Domig K, Kneifel W, Juge N, Schuhmacher R, Adam G (2011) Hydrolytic fate of deoxynivalenol-3-glucoside during digestion. Toxicol Lett 206:264–267

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3. Zearalenone and Its Masked Forms in Cereals and Cereal-Derived Products: A Review of the Characteristics, Incidence, and Fate in Food Processing;Journal of Fungi;2022-09-18

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