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 …

During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …

Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages
during handling and storage, owing to immense economic losses and serious human health …

Essential oil components have antifungal preservative effects, but are only effective
individually at relatively high concentrations that can degrade the sensory quality of foods …

Aflatoxins are toxic carcinogens and mutagens formed by some moulds, specifically
Aspergillus spp. Therefore, this study aimed to extract and identify bioactive secondary …

In the context of Nigeria's societal advancement regarding consumers' economic status,
access to food, nutritional well-being, and overall health, traditional fermented foods play a …

Food and feed contamination by fungi, especially by toxigenic ones, is a global concern
because it can pose serious health problems when the production of mycotoxins is involved …

Mycotoxins produced by Fusarium species are secondary metabolites with low molecular
weight formed by filamentous fungi generally resistant to different environmental factors and …

Zearalenone (ZEN) is a prevalent mycotoxin that severely impacts human and animal
health. However, the possible interactions between ZEN exposure, pathogen infection …

In this study, we developed a hydrogel from cross-linked keratin and chitosan (KC) to
remove patulin (PAT) from apple juice. We explored the potential of incorporating …