Occurrence of toxigenic fungi and determination of mycotoxins by HPLC-FLD in functional foods and spices in China markets

Food Chemistry

Volumn 146, Issue , 2014, Pages 320-326

  Kong, Weijun ^a   Wei, Riwei ^a,b   Logrieco, Antonio F ^c   Wei, Jianhe ^a   Wen, Jing ^a,d   Xiao, Xiaohe ^e   Yang, Meihua ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b GUANGXI UNIVERSITY OF CHINESE MEDICINE   (China)

^c INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^d CHENGDU UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

^e BEIJING 302 HOSPITAL   (China)

Author keywords

Contamination occurrence; Functional foods and spices; HPLC FLD; Mycotoxins; Toxigenic fungi

Indexed keywords

ASPERGILLUS NIGER; ASPERGILLUS OCHRACEUS; CONTAMINATION LEVELS; FUNCTIONAL FOODS; FUNGAL CONTAMINATION; HPLC-FLD; MYCOTOXINS; TOXIGENIC;

ASPERGILLUS; COMMERCE; CONTAMINATION; FOOD PRODUCTS; TOXIC MATERIALS;

FOOD MICROBIOLOGY;

AFLATOXIN B1; OCHRATOXIN;

ARTICLE; ASPERGILLUS FLAVUS; ASPERGILLUS OCHRACEUS; CHINA; COIX; CONCENTRATION RESPONSE; CUMIN; FLUORESCENCE ANALYSIS; FUNCTIONAL FOOD; FUNGAL CONTAMINATION; FUNGUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INCIDENCE; MARKET; MOULD; PENICILLIUM; PLANT SEED; SPICE;

ASPERGILLUS; ASPERGILLUS NIGER; ASPERGILLUS OCHRACEUS; COIX; CUMINUM CYMINUM; FUNGI; PENICILLIUM; ZANTHOXYLUM;

CONTAMINATION OCCURRENCE; FUNCTIONAL FOODS AND SPICES; HPLC-FLD; MYCOTOXINS; TOXIGENIC FUNGI;

ASPERGILLUS; CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; FUNCTIONAL FOOD; MYCOTOXINS; PENICILLIUM; SPICES;

EID: 84884938624     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.005     Document Type: Article

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