Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment-Reference-Cited by-同舟云学术

Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment

Published:2018-01-05 Issue:2 Volume:17 Page:334-351
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Ezekiel Chibundu N.¹²^ORCID,Ayeni Kolawole I.¹,Misihairabgwi Jane M.³,Somorin Yinka M.⁴,Chibuzor-Onyema Ihuoma E.¹,Oyedele Oluwawapelumi A.¹,Abia Wilfred A.⁵,Sulyok Michael²,Shephard Gordon S.⁶,Krska Rudolf²

Affiliation:

1. Dept. of Microbiology; Babcock Univ.; Ilishan Remo Ogun State Nigeria

2. Dept. of Agrobiotechnology (IFA-Tulln), Center for Analytical Chemistry; Univ. of Natural Resources and Life Sciences Vienna (BOKU); Konrad Lorenzstr. 20 A-3430 Tulln Austria

3. Dept. of Biochemistry and Microbiology, School of Medicine; Univ. of Namibia; P. Bag 13301 Windhoek Namibia

4. Microbiology, School of Natural Sciences; Natl. Univ. of Ireland; Galway Ireland

5. School of Toxicology, Occupational Health/Safety and Risk Assessment, COSET; Inst. for Management and Professional Training (IMPT); Yaounde Cameroon

6. Mycotoxicology and Chemoprevention Research Group, Inst. of Biomedical and Microbial Biotechnology; Cape Peninsula Univ. of Technology; PO Box 1906 Bellville 7535 South Africa

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12329/fullpdf

Reference138 articles.

1. Indigenous processing methods and raw material of keribo: an Ethiopian traditional fermented beverage;Abawari;J Food Resour Sci,2013

2. Mycotoxin contamination in sugarcane grass and juice: first report on detection of multiple mycotoxins and exposure assessment for aflatoxins B1 and G1 in humans;Abdallah;Toxins,2016

3. Determination of multi-mycotoxin occurrence in cereals, nuts, and their products in Cameroon by liquid chromatography tandem mass spectrometry (LC-MS/MS);Abia;Food Contr,2013

4. Fungal and bacterial metabolites of stored maize (Zea mays L.) from five agro-ecological zones of Nigeria;Adetunji;Mycotoxin Res,2014

5. Evaluation of organic acids and sugars contents during the production of tchapalo a traditional sorghum beer in Cote d'Ivorie. J;Aka;Food Technol,2008

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Prevalence and concentration of Ochratoxin A in beer: A global systematic review, meta‐analysis, and health risk assessment;Food Science & Nutrition;2024-09-10

2. Low-cost dehydrated starter production: Protective effect of maize-based carrier materials and its application in a Cameroonian maize-based traditional fermented beverage (Sha'a);Journal of Agriculture and Food Research;2024-03

3. Evaluation of aflatoxin content in “Cheka” (traditional beverage in South-Western Ethiopia) and its major ingredient (maize);Discover Food;2024-02-26

4. Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa);Journal of Food Quality;2023-12-05

5. Reduction of aflatoxins during brewing of a Malawian maize‐based non‐alcoholic beverage, thobwa;Food Science & Nutrition;2023-03-13