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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/03/2022 |
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Data da última atualização: |
10/10/2022 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FREITAS-SILVA, O.; COELHO, C. C. DE S.; TROMBETE, F. M.; CONCEIÇÃO, R. R. P. DA; RIBEIRO-SANTOS, R. |
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Afiliação: |
OTNIEL FREITAS SILVA, CTAA; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; FELIPE MACHADO TROMBETE, UFSJ; RENATA REGINA PEREIRA DA CONCEIÇÃO, UFMG; REGIANE RIBEIRO-SANTOS, IFPE. |
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Título: |
Chemical Degradation of Afatoxins. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
The removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale, MenosThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at ... Mostrar Tudo |
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Palavras-Chave: |
Ammonization; Chemical detoxification; Organic acids. |
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Thesaurus Nal: |
Aflatoxins; Food technology; Ozone; Plant extracts. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02332naa a2200253 a 4500
001 2140471
005 2022-10-10
008 2021 bl uuuu u00u1 u #d
100 1 $aFREITAS-SILVA, O.
245 $aChemical Degradation of Afatoxins.$h[electronic resource]
260 $c2021
520 $aThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale,
650 $aAflatoxins
650 $aFood technology
650 $aOzone
650 $aPlant extracts
653 $aAmmonization
653 $aChemical detoxification
653 $aOrganic acids
700 1 $aCOELHO, C. C. DE S.
700 1 $aTROMBETE, F. M.
700 1 $aCONCEIÇÃO, R. R. P. DA
700 1 $aRIBEIRO-SANTOS, R.
773 $tIn: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
28/08/2009 |
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Data da última atualização: |
12/07/2011 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
CARNEIRO, G. E. de S.; MELLO FILHO, O. L. de; NUNES JÚNIOR, J.; TOLEDO, R. M. de C. P.; SOUZA, P. I. de M. de; MOREIRA, C. T.; FARIAS NETO, A. L. de; SILVA, S. A.; NEIVA, L. C. da S.; NUNES, M. R.; VIEIRA, N. E.; BROGIN, R. L.; ARIAS, C. A. A.; ABDELNOOR, R. V.; ALMEIDA, A. M. R.; CARRÃO-PANIZZI, M. C.; DIAS, W. P.; KASTER, M.; MOREIRA, J. U. V.; PIPOLO, A. E.; SOARES, R. M.; TOLEDO, J. F. F. de; OLIVEIRA, M. F. |
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Afiliação: |
GERALDO ESTEVAM DE SOUZA CARNEIRO, CNPSo; ODILON LEMOS DE MELLO FILHO, CNPSo; JOSÉ NUNES JÚNIOR, CTPA Ltda.; REGINA MARIA DE C. P. TOLEDO, SEAGRO; PLINIO ITAMAR DE MELLO DE SOUZA, CPAC; CLAUDETE TEIXEIRA MOREIRA, CPAC; AUSTECLINIO LOPES DE FARIAS NETO, CPAC; SERGIO ABUD DA SILVA, CPAC; Luis Carlos da Silva Neiva, SEAGRO; MARCOS ROGÉRIO NUNES, SEAGRO; NERIVALDO ELÍSIO VIEIRA, CTPA Ltda.; RODRIGO LUIS BROGIN, CNPSo; CARLOS ALBERTO ARRABAL ARIAS, CNPSo; RICARDO VILELA ABDELNOOR, CNPSo; ALVARO MANUEL RODRIGUES ALMEIDA, CNPSo; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSo; WALDIR PEREIRA DIAS, CNPSo; MILTON KASTER, CNPSo; JOSE UBIRAJARA VIEIRA MOREIRA, CNPSo; ANTONIO EDUARDO PIPOLO, CNPSo; RAFAEL MOREIRA SOARES, CNPSo; JOSE FRANCISCO FERRAZ DE TOLEDO, CNPSo; MARCELO FERNANDES DE OLIVEIRA, CNPSo. |
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Título: |
Cultivar de soja BRS 8420RR: indicação para os estados de Goiás, da Bahia, do Tocantins e do Maranhão. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE MELHORAMENTO DE PLANTAS, 5., 2009, Guarapari. O melhoramento e os novos cenários da agricultura: anais. Vitória: Incaper, 2009. 1 CD-ROM. (Incaper. Documentos, 11). CBMP 2009. Organizado por Romário Gava Ferrão, Frederico de Pina Matta, Maria Amélia Gava Ferrão, João Cândido de Souza, Adelaide de F. S. da Costa, Liliâm Maria Ventorim Ferrão. |
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Idioma: |
Português |
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Palavras-Chave: |
Cultivar de soja BRS8420RR; Melhoramento de planta; Variety. |
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Thesagro: |
Melhoramento genético vegetal; Soja; Variedade. |
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Thesaurus NAL: |
Plant breeding; Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01684naa a2200469 a 4500
001 1471293
005 2011-07-12
008 2009 bl --- 0-- u #d
100 1 $aCARNEIRO, G. E. de S.
245 $aCultivar de soja BRS 8420RR$bindicação para os estados de Goiás, da Bahia, do Tocantins e do Maranhão.
260 $c2009
650 $aPlant breeding
650 $aSoybeans
650 $aMelhoramento genético vegetal
650 $aSoja
650 $aVariedade
653 $aCultivar de soja BRS8420RR
653 $aMelhoramento de planta
653 $aVariety
700 1 $aMELLO FILHO, O. L. de
700 1 $aNUNES JÚNIOR, J.
700 1 $aTOLEDO, R. M. de C. P.
700 1 $aSOUZA, P. I. de M. de
700 1 $aMOREIRA, C. T.
700 1 $aFARIAS NETO, A. L. de
700 1 $aSILVA, S. A.
700 1 $aNEIVA, L. C. da S.
700 1 $aNUNES, M. R.
700 1 $aVIEIRA, N. E.
700 1 $aBROGIN, R. L.
700 1 $aARIAS, C. A. A.
700 1 $aABDELNOOR, R. V.
700 1 $aALMEIDA, A. M. R.
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aDIAS, W. P.
700 1 $aKASTER, M.
700 1 $aMOREIRA, J. U. V.
700 1 $aPIPOLO, A. E.
700 1 $aSOARES, R. M.
700 1 $aTOLEDO, J. F. F. de
700 1 $aOLIVEIRA, M. F.
773 $tIn: CONGRESSO BRASILEIRO DE MELHORAMENTO DE PLANTAS, 5., 2009, Guarapari. O melhoramento e os novos cenários da agricultura: anais. Vitória: Incaper, 2009. 1 CD-ROM. (Incaper. Documentos, 11). CBMP 2009. Organizado por Romário Gava Ferrão, Frederico de Pina Matta, Maria Amélia Gava Ferrão, João Cândido de Souza, Adelaide de F. S. da Costa, Liliâm Maria Ventorim Ferrão.
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