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Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assess...
Battilani, Paola; Palumbo, Roberta; Giorni, Paola; Dall’Asta, Chiara; Dellafiora, Luca; Gkrillas, Athanasios; Toscano, Piero; Crisci, AlfonsoMycotoxins are toxic compounds mainly produced by fungi of the genera Aspergillus, Penicillium and Fusarium. They are present, often as mixtures, in many feed and food commodities including cereals, fruits and vegetables. Their ubiquitous presence represents a major challenge to the health and well being of humans and animals. Hundreds of compounds are listed as possible mycotoxins occurring in raw and processe...
The route of mycotoxins in the grape food chain
Gonçalves, Ana Paula Monteiro; Palumbo, Roberta; Guimarães, Ana Cristina Silva Esperança; Gkrillas, Athanasios; DallAsta, Chiara; Dorne, Jean-LouGrapes are consumed throughout the world in different ways, ranging from fresh fruit to processed products. Regardless of the product, risk management starts in preharvest stages to control initial development of mycotoxigenic fungi and avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species and the subsequent production of ochrato...
Mycotoxin mixtures in food and feed: a holistic, innovative, flexible modelling...
Battilani, Paola; DallAsta, Chiara; Brera, Carlo; Campbell, K.; Crisci, A.; De Santis, Barbara; Gkrillas, A.; Gonçalves, Ana Paula Monteiro; Oswald, I.Mycotoxin contamination can occur in many agricultural products both destined to food and feed. Mycotoxins are produced as the result of fungal metabolism and plant-pathogen interaction. Therefore, many structurally-related congeners, defined as modified mycotoxins are generated by plant &/or fungi metabolism, or food processing, and coexist with their native forms. Studies investigating the co-occurrence of mu...
Estudo do efeito antimicrobiano de compostos naturais, como alternativa aos con...
Gonçalves, Ana Paula MonteiroA atual tendência dos consumidores por produtos naturais tem vindo a traduzir-se numa procura constante por alternativas à utilização de conservantes sintéticos. Neste sentido, a incorporação de extratos naturais, que garantam a estabilidade microbiológica dos produtos, apresenta-se como uma área promissora. O presente estudo visa a aplicação de compostos antimicrobianos à base de óleos essenciais, como forma d...