Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/340023
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMousavi Khaneghah, Amin-
dc.contributor.authorunicampSant'Ana, Anderson de Souza-
dc.typeArtigopt_BR
dc.titleMycotoxins in cereal-based products during 24 years (1983-2017) : a global systematic reviewpt_BR
dc.contributor.authorKhaneghah, Amin Mousavi-
dc.contributor.authorFakhri, Yadolah-
dc.contributor.authorGahruie, Hadi Hashemi-
dc.contributor.authorNiakousari, Mehrdad-
dc.contributor.authorSant'Ana, Anderson S.-
dc.subjectContaminaçãopt_BR
dc.subject.otherlanguageContaminationpt_BR
dc.description.abstractCereal and cereal-based products are used as an important sources of energy and minerals as well as vitamins in all of the world. However, their contamination with mycotoxins reserved huge concerns due to adverse effects of mycotoxin on human health. The present research was undertaken to evaluate published studies regarding the identification of mycotoxins zearalenone (ZEN), ochratoxin A (OTA), deoxynivalenol (DON), and total aflatoxin (TAF) in the cereal-based products between 1 January 1983 and 25 December 2017. In this regard, 66 out of 2817 screened studies were used in the conducted systematic review. The lowest and highest number of published reports was associated with DON and TAF in some of the cereal-based products, respectively. Among the countries, Germany was ranked as the first in establishing investigations. Moreover, the liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI/MS) was categorized as the most implemented technique for mycotoxin detection. The rank order of products cereal-based food based on number of studies was cereal grains > cornflake > bread > breakfast > flour > infant product > pasta > other products. The results of this study not only summarized the most frequently mycotoxin detection technique but also may provide a roadmap for future research regarding the mycotoxins detection analysispt_BR
dc.relation.ispartofTrends in food science & technologypt_BR
dc.relation.ispartofabbreviationTrends food sci. technol.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2019-
dc.date.monthofcirculationSept.pt_BR
dc.language.isoengpt_BR
dc.description.volume91pt_BR
dc.description.firstpage95pt_BR
dc.description.lastpage105pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0924-2244pt_BR
dc.identifier.eissn1879-3053pt_BR
dc.identifier.doi10.1016/j.tifs.2019.06.007pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0924224418305715pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumber302763/2014-7; 305804/2017-0; 3240274290pt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.date.available2020-05-04T14:17:57Z-
dc.date.accessioned2020-05-04T14:17:57Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-05-04T14:17:57Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:17:00Z : No. of bitstreams: 1 000484869500007.pdf: 2481536 bytes, checksum: c57cccd468a07f85013f44cc73abece7 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-04T14:17:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/340023-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordDeoxynivalenolpt_BR
dc.subject.keywordToxigenic fungipt_BR
dc.subject.keywordOchratoxin Apt_BR
dc.subject.keywordTotal aflatoxinpt_BR
dc.subject.keywordZearalenonept_BR
dc.subject.keywordFood analysispt_BR
dc.subject.keywordFood safetypt_BR
dc.subject.keywordFood toxicologypt_BR
dc.identifier.source000484869500007pt_BR
dc.creator.orcid0000-0001-5769-0004pt_BR
dc.creator.orcid0000-0001-5052-2315pt_BR
dc.type.formArtigo de revisãopt_BR
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