Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …

Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use
has been proposed by multilateral institutions such as the World Health Organization and …

Objective: About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol
not registered in the country where it is consumed. Unrecorded alcohol includes homemade …

Abstract The aflatoxins (B 1, B 2, G 1, and G 2) were investigated in 60 beer samples of the
leading commercial beer brands, with and without adjuncts, produced in Brazil. A high …

Abstract Mycotoxins, including aflatoxins (AFs), ochratoxin A (OTA), deoxynivalenol (DON),
fumonisins (FBs), and zearalenone (ZEN), have been reported as beer contaminants. This …

Blueberry (BB) and cherry pomace were investigated as new biosorbents for aflatoxins (AFs)
sequestration from buffered solutions, gastrointestinal fluids and model wine. Among the …

Quantitative assessments of the health risk of the constituents of alcoholic beverages
including ethanol are reported in the literature, generally with hepatotoxic effects considered …

The consumption of artisanal beer has increased worldwide. Artisanal beers can include
malted or unmalted wheat, maize, rice and sorghum, in addition to the basic ingredients …

Background Aflatoxin contamination in traditionally fermented cereal-based beverages is a
serious food safety challenge considering that commercialization of these products is rising …

This paper reviews the published terminology, mathematical models, and the possible
approaches used to characterise the risk of foodborne chemical hazards, particularly …