Mycotoxin contamination of foods from mycotoxigenic fungi such as Aspergillus, Alternaria,
Fusarium and Penicillium spp. is a significant threat to food safety and quality. Aflatoxins …

Aflatoxins are toxic secondary metabolites produced by Aspergillus spp. found in staple food
and feed commodities worldwide. Aflatoxins are carcinogenic, teratogenic, and mutagenic …

Mycotoxin is an important contaminant in food and the environment. The conventional
methods for detoxification of mycotoxins are plagued by high chemical consumption …

Drying is an important and influential process to prolong the shelf‐life of food in the food
industry. Recent studies have shown that cold plasma (CP) as an emerging drying …

Colletotrichum asianum (C. asianum) is a new pathogenic fungus that causes mango
anthracnose. Cold plasma is a novel non-thermal decontamination technology, which has …

Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace
to the food safety and trading economy of the world, especially developing countries. How to …

Background The use of cold plasma technology (CPT) in the food industry could be a
promising alternative to heat treatment techniques in practice. The CPT is effective in …

Exposure to mycotoxins is a worldwide concern as their occurrence is unavoidable and
varies among geographical regions. Mycotoxins can affect the performance and quality of …

Aspergillus flavus (A. flavus) and its toxic metabolites, aflatoxins, are widely distributed in
agricultural products and foods, posing a grave threat to food safety and public health. This …

Cellulose has attracted high attention due to its advantages of abundant resources,
renewable and biodegradable. Modification of natural plant cellulose has become a hot …