Naslov
Mycotoxins in food – how to prevent and what to do when things go bad
(Mycotoxins in food: how to prevent and what to do when things go bad)

Autori
Šarkanj, Bojan ; Dodlek Šarkanj, Ivana ; Shamtsyan, Mark

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
E3S Web of Conf. Volume 215, 2020 International Scientific Conference on Biotechnology and Food Technology (BFT-2020) / M. Shamtsyan, S. Ignateva - Sankt Peterburg, 2020

Skup
International Scientific Conference on Biotechnology and Food Technology (BFT-2020)

Mjesto i datum
Sankt Peterburg, Ruska Federacija, 27.10.2020. - 29.10.2020

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mycotoxins ; decontamination methods ; mycotoxin reduction measures ; food safety

Sažetak
Mycotoxins are secondary metabolites of microscopic moulds with pronounced toxic properties. Moulds infect products of plant and animal origin at any stage of their receipt, transportation and storage, in industrial and home conditions. Mycotoxins are more commonly found in plant foods. Their biosynthesis by fungi occurs during the ripening and harvesting period under unfavourable meteorological conditions and improper grain storage. Untimely harvesting or insufficient drying of the crop before storage, storage and transportation of products with insufficient protection against moisture leads to the multiplication of microorganisms and the formation of toxic substances in food products.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA