Mitigation of Mycotoxins in Food—Is It Possible?

Mitigation of Mycotoxins in Food—Is It Possible?

Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and...

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Bibliographic Details
Main Authors: Eliana Badiale Furlong, Jaqueline Garda Buffon, Maristela Barnes Cerqueira, Larine Kupski
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Foods
Subjects:
antifungal agents
bioaccessibility
processing parameters
risk of exposure
Online Access:https://www.mdpi.com/2304-8158/13/7/1112

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https://www.mdpi.com/2304-8158/13/7/1112

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