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RESEARCH PRODUCT
Mycotoxins: Occurrence and Determination
Yolanda Picósubject
Fusariumendocrine systemAspergillusanimal structuresbiologybusiness.industryChemistrytechnology industry and agriculturefood and beveragesbiology.organism_classificationBiotechnologybody regionschemistry.chemical_compoundEnvironmental chemistryPenicilliumbusinessMycotoxindescription
Mycotoxins are toxic compounds produced by different types of fungi, belonging mainly to the Aspergillus , Penicillium , and Fusarium genera. This chapter presents a review of mycotoxins’ occurrence in food, and analytical methods proposed for their determination. Recent developments in sample preparation and chromatographic approaches for mycotoxins’ identification and quantification are highlighted. Current data on the occurrence of mycotoxins are also summarized. The chapter provides insight into the advances and progress in recent years and identifies remaining challenges.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-01-01 |