Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives-Reference-Cited by-同舟云学术

Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives

Published:2022-01-27 Issue:4 Volume:57 Page:2159-2170
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Jafarzadeh Shima¹^ORCID,Abdolmaleki Khadije²,Javanmardi Fardin³^ORCID,Hadidi Milad⁴^ORCID,Mousavi Khaneghah Amin⁵^ORCID

Affiliation:

1. School of Engineering Edith Cowan University Joondalup WA 6027 Australia

2. Research Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah 6714869914 Iran

3. Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran 1985717443 Iran

4. Department of Organic Chemistry Faculty of Chemical Sciences and Technologies University of Castilla‐La Mancha Ciudad Real 13001 Spain

5. Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80. Caixa Postal: 6121 Campinas São Paulo 13083‐862 Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15555

Reference110 articles.

1. The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques

2. Antifungal and antimycotoxigenic potency of Solanum torvum Swartz. leaf extract: isolation and identification of compound active against mycotoxigenic strains of Aspergillus flavus and Fusarium verticillioides

3. A review on novel non‐thermal food processing techniques for mycotoxin reduction

4. Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

5. Evaluation of physicochemical, antioxidant and antimicrobial properties of chicken sausage incorporated with different vegetables;Ahmad S.;Italian Journal of Food Science,2020

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