Fusarium mycotoxins in food chain and their possible elimination methods in the last decade

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dc.contributor.advisorPusztahelyi, Tünde
dc.contributor.authorNguyen, Thuy Linh
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2022-05-09T09:10:47Z
dc.date.available2022-05-09T09:10:47Z
dc.date.created2020-04-28
dc.description.abstractFusarium toxins are one of the mycotoxins having legal control at both national and international level with the limit varied on types of food products and specific for each country and region. The consumption of food products contaminated with them might result in intoxication, which could be the cause of different illnesses. Decontamination and detoxification are considered new paths in recent research activities and have accomplished certain promising results. The aim of this literature review is to provide a comprehensive, updated view of: (1) Fusarium genus and the toxicity of Fusarium main mycotoxins. (2) The occurrence of Fusarium mycotoxins in the food chain. (3) Different elimination technologies for food and feed with both conventional and innovative approaches have been presented in the last decade.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent6hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/332770
dc.language.isoenhu_HU
dc.subjectfusariumhu_HU
dc.subjectmycotoxinhu_HU
dc.subjectprevention methodhu_HU
dc.subjectfood chainhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleFusarium mycotoxins in food chain and their possible elimination methods in the last decadehu_HU
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