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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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Classificação |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Algodão. Para informações adicionais entre em contato com cnpa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Algodão. |
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Data corrente: |
14/01/2013 |
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Data da última atualização: |
17/02/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
MOIANA, L. D.; VIDIGAL FILHO, P. S.; GONÇALVES-VIDIGAL, M. C.; LACANALLO, G. F.; GALVÁN, M. Z.; CARVALHO, L. P. de; MALEIA, M. P.; PACHECO, C. M.; RIBEIRO, T.; ZENI NETO, H.; COIMBRA, G. K. |
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Afiliação: |
Leonel Domingos Moiana, Intituto de Investigação Agrária; Pedro Soares Vidigal Filho, Universidade Estadual de Maringá; Maria Celeste Gonçalves-Vidigal, Universidade Estadual de Maringá; Giselly Figueiredo Lacanallo, Universidade Estadual de Maringá; Marta Zulema Galván, CONICET - Laboratório de Biotecnologia EEA INTA; LUIZ PAULO DE CARVALHO, CNPA; Manuel Pedro Maleia, Instituto de Investigação Agrária; Cynthia Maritza Pacheco, Universidade Estadual de Maringá; Tiago Ribeiro, Universidade Estadual de Maringá; Hugo Zeni Neto, Universidade Estadual de Maringá; Gislayne Kelly Coimbra, Universidade Estadual de Maringá. |
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Título: |
Genetic diversity and population structure of cotton ( Gossypium hirsutum L. race latifolium H.) using microsatellite markers. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
African Journal of Biotechnology, v. 11, n. 54, p. 11640-11647, jul. 2012 |
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Idioma: |
Inglês |
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Palavras-Chave: |
GOSSYPIUM HIRSUTUM L. |
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Thesagro: |
Algodão. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00796naa a2200253 a 4500
001 1945142
005 2014-02-17
008 2012 bl uuuu u00u1 u #d
100 1 $aMOIANA, L. D.
245 $aGenetic diversity and population structure of cotton ( Gossypium hirsutum L. race latifolium H.) using microsatellite markers.
260 $c2012
650 $aAlgodão
653 $aGOSSYPIUM HIRSUTUM L
700 1 $aVIDIGAL FILHO, P. S.
700 1 $aGONÇALVES-VIDIGAL, M. C.
700 1 $aLACANALLO, G. F.
700 1 $aGALVÁN, M. Z.
700 1 $aCARVALHO, L. P. de
700 1 $aMALEIA, M. P.
700 1 $aPACHECO, C. M.
700 1 $aRIBEIRO, T.
700 1 $aZENI NETO, H.
700 1 $aCOIMBRA, G. K.
773 $tAfrican Journal of Biotechnology$gv. 11, n. 54, p. 11640-11647, jul. 2012
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