Monitoring and ingestion of deoxynivalenol by wheatMonitoramento e nível de ingestão de desoxinivalenol por trigo

Autor: Elisabete Yurie Sataque Ono, Eiko Nakagawa Itano, Sandra Garcia, Martha Zavariz Miranda, João Leonardo Fernandes Pires, Manoel Carlos Bassói, Elisabete Hiromi Hashimoto, Ligia Manoel Martins, Tatiane Martins de Oliveira, Joice Sifuentes dos Santos, Osamu Kawamura, Elisa Yoko Hirooka

Publikováno v: Semina: Ciências Agrárias, Vol 32, Iss 4, Pp 1439-1450 (2011)

Wheat comprises one of the main ingredients in human diet, accounting for approximately 20 % of daily calories. Concerning the predominant frequency of deoxynivalenol (DON) producing Fusarium graminearum in wheat, DON occurrence in the State of Paran

Externí odkaz: https://doaj.org/article/b77932ed5e124dbe9e62fecb6c9ceb33

Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products

Autor: Maria Helena Pelegrinelli Fungaro, Marta Hiromi Taniwaki, Beatriz T. Iamanaka, Josué José da Silva, S. Doná, John I. Pitt, L. T. Ono, Ligia Manoel Martins

Publikováno v: Mycotoxin Research. 37:221-228

Aflatoxins are carcinogenic compounds produced by some species of Aspergillus, especially those belonging to Aspergillus section Flavi. Their occurrence in food may start in the field, in the post-harvest, or during storage due to inadequate handling

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1283d56eb34b17224f4bbc2fafeb2c2c
https://doi.org/10.1007/s12550-021-00430-2

Fungal communities in rice cultivated in different Brazilian agroclimatic zones: From field to market

Autor: Jens Christian Frisvad, Marta Hiromi Taniwaki, Josué José da Silva, Beatriz T. Iamanaka, Aline M. Katsurayama, John I. Pitt, Maria Helena Pelegrinelli Fungaro, Ligia Manoel Martins

Publikováno v: Katsurayama, A M, Martins, L M, Iamanaka, B T, Fungaro, M H P, Silva, J J, Pitt, J I, Frisvad, J C & Taniwaki, M H 2020, ' Fungal communities in rice cultivated in different Brazilian agroclimatic zones: From field to market ', Food Microbiology, vol. 87, 103378 . https://doi.org/10.1016/j.fm.2019.103378

Rice is one of the most consumed cereals in Brazil and around the world. Due to the major health impact of rice consumption on populations, studies about its quality have great importance. The present study determined the mycobiota of soil, field, pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e75b7082017ab3d0f2253c176ad93250
https://orbit.dtu.dk/en/publications/3aaa7721-658a-4365-a43a-d94bad2fedd4

Kinetics of aflatoxin degradation during peanut roasting

Autor: Beatriz T. Iamanaka, John I. Pitt, Ligia Manoel Martins, Marta Hiromi Taniwaki, Maria Isabel Berto, Anderson S. Sant'Ana

Publikováno v: Food Research International. 97:178-183

This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at 180°C for up to 20min. The percentage of aflatoxin degradation afte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2915cd3990c673f305af104838609ff4
https://doi.org/10.1016/j.foodres.2017.03.052

Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions

Autor: Marciane Magnani, Marta Hiromi Taniwaki, Danieli C. Schabo, Beatriz T. Iamanaka, Donald W. Schaffner, Janeeyre Ferreira Maciel, Ligia Manoel Martins

Publikováno v: Food Microbiology. 89:103456

The production of aflatoxin (AF) B1 and B2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::101de16f8ded3d903a2a0ef0d14caa0b
https://doi.org/10.1016/j.fm.2020.103456