Wheat craft beer made from AFB 1 -contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites.

Autor: Bezerril FF; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil., Pimentel TC; Federal Institute of Paraná (IFPR) - Campus Paranavaí, Paraná, Brazil., de Aquino KP; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil., Schabo DC; Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado Do Oeste, RO 76993-000, Brazil., Rodrigues MHP; Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil., Dos Santos Lima M; Department of Food Technology, Institute Federal of Sertão Pernambucano, Petrolina, Brazil., Schaffner DW; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA., Furlong EB; Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil. Electronic address: magnani2@gmail.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Oct; Vol. 172, pp. 112774. Date of Electronic Publication: 2023 May 18.

Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved.

Autor: Schabo DC; Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado do Oeste, RO 76993-000, Brazil; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil., Freire L; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 3083-862, Brazil., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 3083-862, Brazil., Schaffner DW; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil. Electronic address: magnani2@gmail.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Mar; Vol. 141, pp. 110114. Date of Electronic Publication: 2021 Jan 11.

Modeling aflatoxin B 1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination.

Autor: Schabo DC; Federal Institute of Education, Science and Technology of Rondônia, Colorado, Do Oeste, Brazil; Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil., Martins LM; Center for Science and Food Quality, Food Technology Institute, Campinas, Brazil., Iamanaka BT; Center for Science and Food Quality, Food Technology Institute, Campinas, Brazil., Maciel JF; Food Microbiology Laboratory, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil., Taniwaki MH; Center for Science and Food Quality, Food Technology Institute, Campinas, Brazil., Schaffner DW; Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, EUA, United States of America., Magnani M; Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil. Electronic address: magnani2@gmail.com.br.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2020 Nov 16; Vol. 333, pp. 108777. Date of Electronic Publication: 2020 Jul 07.

The presence and transfer characteristics of aflatoxins in medicinal herbs: From raw materials to edible dispensing granules.

Autor: Wang, Yudan¹ (AUTHOR), Zhang, Cheng^1,2 (AUTHOR), Zhang, Lei^1,3 (AUTHOR), OuYang, Zhen² (AUTHOR), Zhao, Ming² (AUTHOR), Luo, Jiaoyang¹ (AUTHOR) jyluo@implad.ac.cn, Yang, Meihua¹ (AUTHOR) yangmeihua15@hotmail.com

Publikováno v: Journal of Separation Science. Sep2022, Vol. 45 Issue 18, p3404-3411. 8p.

Determination of mycotoxins and their dietary exposure assessment in pale lager beers using immunoaffinity columns and UPLC-MS/MS.

Autor: Martiník, Jan, Boško, Rastislav, Svoboda, Zdeněk, Běláková, Sylvie, Benešová, Karolína, Pernica, Marek

Publikováno v: Mycotoxin Research; Aug2023, Vol. 39 Issue 3, p285-302, 18p