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 …

Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

Mycotoxins present a great concern to food safety and security due to their adverse health
and socio-economic impacts. The necessity to formulate novel strategies that can mitigate …

Ochratoxin A (OTA) is a toxic metabolite produced by Aspergillus and Penicillium fungi
commonly found in raw plant sources and other feeds. This review comprises an extensive …

Mycotoxins appear to be the “Achilles' heel” of the agriculture sector inducing enormous
economic losses and representing a severe risk to the health of humans and animals …

Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

This review delves into the concept of nutrition by design, exploring the relationship between
poultry production, the utilization of dietary by-products to create functional foods, and their …

There are numerous strategies to control the growth of mycotoxigenic fungi and reduce
mycotoxins in food, including physical, chemical and biological treatments. However …

Mycotoxins produced by Aspergillus spp., Penicillium spp. and Fusarium spp. with small
molecular weight and thermal stability, are highly toxic and carcinogenic secondary …