Impact of food processing and detoxification treatments on mycotoxin contamination

Mycotoxin Research

Volumn 32, Issue 4, 2016, Pages 179-205

  Karlovsky, Petr ^a   Suman, Michele ^b   Berthiller, Franz ^c   De Meester, Johan ^d   Eisenbrand, Gerhard ^e   Perrin, Irène ^f   Oswald, Isabelle P ^g   Speijers, Gerrit ^h   Chiodini, Alessandro ⁱ   Recker, Tobias ⁱ   Dussort, Pierre ⁱ  

^a UNIVERSITY OF GÖTTINGEN   (Germany)

^b Barilla GR Flli SpA   (Italy)

^c UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^d Cargill R D Centre Europe   (Belgium)

^e University of Koblenz Landau   (Germany)

^f NESTLÉ RESEARCH CENTER   (Switzerland)

^g TOXALIM RESEARCH CENTRE IN FOOD TOXICOLOGY   (France)

^h General Health Effects Toxicology Safety Food (GETS)   (Netherlands)

ⁱ International Life Sciences Institute of Europe   (Belgium)

Author keywords

Biological detoxification; Chemical treatment; Decontamination; Mitigation; Natural toxins; Physical methods

Indexed keywords

ACID; ALCOHOL; BASE; ENZYME; MYCOTOXIN; OXIDIZING AGENT; REDUCING AGENT; VEGETABLE OIL;

BEER; CACAO; CEREAL; CLEANING; COFFEE; COLD; DAIRY PRODUCT; DEHULLING; DENSITY; DETOXIFICATION; ENZYME ACTIVITY; FERMENTATION; FLOTATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD WASHING; FRUIT JUICE; HEAT TREATMENT; HUMAN; IRRADIATION; MEDICINAL PLANT; MILK; MILLING; NONHUMAN; NUT; PLASMA; REDUCTION; REVIEW; SPICE; STEEPING; ANTAGONISTS AND INHIBITORS; FOOD CONTAMINATION; FOOD HANDLING; INTOXICATION; PREVENTION AND CONTROL; PROCEDURES; WASTE MANAGEMENT;

DECONTAMINATION; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; MYCOTOXINS; POISONING;

EID: 84983465193     PISSN: 01787888     EISSN: 18671632     Source Type: Journal    
DOI: 10.1007/s12550-016-0257-7     Document Type: Review

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