Natural Occurrence, Analysis, and Prevention of Mycotoxins in Fruits and their Processed Products

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 1, 2014, Pages 64-83

  Yang, Jinyi ^a   Li, Jing ^a   Jiang, Yueming ^a   Duan, Xuewu ^a   Qu, Hongxia ^a   Yang, Bao ^a   Chen, Feng ^b   Sivakumar, Dharini ^c  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b CLEMSON UNIVERSITY   (United States)

^c TSHWANE UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

contamination; control; detoxification; fungus; handling; Metabolites

Indexed keywords

ANALYTICAL METHOD; BIOLOGICAL METHODS; EFFECTIVE APPROACHES; HANDLING; NUTRITIONAL QUALITIES; PREVENTIVE MEASURES; PROCESSED PRODUCTS; SECONDARY METABOLITES;

CONTAMINATION; CONTROL; DETOXIFICATION; FRUITS; FUNGI; METABOLITES;

TOXICITY;

AFLATOXIN; MYCOTOXIN; OCHRATOXIN; PATULIN;

ALTERNARIA; ANIMAL; CHEMISTRY; DRUG STABILITY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FRUIT; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; REVIEW; ANALYSIS; PREVENTION AND CONTROL; PROCEDURES; TOXICITY;

AFLATOXINS; ALTERNARIA; ANIMALS; DRUG STABILITY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FRUIT; HOT TEMPERATURE; HUMANS; MYCOTOXINS; NUTRITIVE VALUE; OCHRATOXINS; PATULIN;

EID: 84887124439     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.569860     Document Type: Review

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