TY - BOOK ID - 46109 TI - Novel Approaches to Minimising Mycotoxin Contamination AU - Rodriguez Jovita, Mar AU - Núñez, Félix PY - 2020 SN - 9783039289370 / 9783039289387 DB - DOAB KW - deoxynivalenol KW - degradation KW - photocatalysis KW - ?-Fe2O3 KW - degradation products KW - Aspergillus flavus KW - Penicillium verrucosum KW - AITC KW - fungal growth reduction KW - mycotoxin reduction KW - decontamination KW - mycotoxins KW - Aflatoxin M1 KW - milk KW - binding KW - stability KW - zearalenone KW - biological detoxification KW - Bacillus KW - fermentation KW - roasted coffee KW - mycotoxigenic fungi KW - ochratoxin A KW - cold plasma KW - detoxification KW - brine shrimp bioassay KW - mycotoxins KW - Fusarium sp., Botrytis sp., apple pomace KW - phloridzin KW - quercetin glycosides KW - pinnatifidanoside D KW - deoxynivalenol KW - wheat KW - superheated steam KW - wheat quality KW - crisp biscuit KW - biological control KW - post-harvest phytopathogen KW - Penicillium digitatum KW - Penicillium italicum KW - Geothrichum citri-aurantii KW - zearalenone KW - estrogen response element KW - gene expression KW - cell proliferation KW - estrogen receptor KW - biotransformation KW - Fusarium KW - mycotoxins KW - garlic-derived extracts KW - green chemistry KW - fungi KW - EU limits KW - abiotic factors KW - storage KW - wheat KW - maize KW - oats KW - fumonisin KW - enzymatic detoxification KW - fumonisin esterase FumD KW - enzyme kinetics KW - maize KW - Zearalenone KW - biodegradation KW - probiotics KW - cell-free extracts of Aspergillus oryzae KW - pig production performance KW - Bacillus KW - Fusarium graminearum KW - antagonism KW - mode of action KW - essential oils KW - Satureja montana KW - Origanum virens KW - Aspergillus flavus KW - aflatoxin KW - corn KW - nanoparticles KW - Penicillium nordicum KW - biocontrol agents KW - dry-cured ham KW - ochratoxin A (OTA) KW - n/a UR - https://www.doabooks.org/doab?func=search&query=rid:46109 AB - Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies. ER -