Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products

Detalhes bibliográficos
Autor(a) principal: Ono,Laís Tiemi
Data de Publicação: 2021
Outros Autores: Taniwaki,Marta H.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100307
Resumo: Abstract Cassava (Manihot esculenta Crantz) is a highly consumed food in the world, especially in developing countries. Much of this tuber production comes from small farmers and it can suffer microbial infection during pre-harvest in the field and/or postharvest if stored under inadequate conditions. This review presented cassava production and the processing steps, resulting in products consumed in Brazil and other countries. Studies on fungal occurrence, including toxigenic fungi, presence of aflatoxins and other mycotoxins in cassava and its products carried out in several countries have been revised as well as the used methodologies for mycotoxin detection.
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spelling Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its productsMycobiotaToxigenic fungiAflatoxinsCassava tubersCassava floursCassava processingAbstract Cassava (Manihot esculenta Crantz) is a highly consumed food in the world, especially in developing countries. Much of this tuber production comes from small farmers and it can suffer microbial infection during pre-harvest in the field and/or postharvest if stored under inadequate conditions. This review presented cassava production and the processing steps, resulting in products consumed in Brazil and other countries. Studies on fungal occurrence, including toxigenic fungi, presence of aflatoxins and other mycotoxins in cassava and its products carried out in several countries have been revised as well as the used methodologies for mycotoxin detection.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100307Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.24020info:eu-repo/semantics/openAccessOno,Laís TiemiTaniwaki,Marta H.eng2021-10-04T00:00:00Zoai:scielo:S1981-67232021000100307Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-10-04T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
title Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
spellingShingle Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
Ono,Laís Tiemi
Mycobiota
Toxigenic fungi
Aflatoxins
Cassava tubers
Cassava flours
Cassava processing
title_short Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
title_full Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
title_fullStr Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
title_full_unstemmed Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
title_sort Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
author Ono,Laís Tiemi
author_facet Ono,Laís Tiemi
Taniwaki,Marta H.
author_role author
author2 Taniwaki,Marta H.
author2_role author
dc.contributor.author.fl_str_mv Ono,Laís Tiemi
Taniwaki,Marta H.
dc.subject.por.fl_str_mv Mycobiota
Toxigenic fungi
Aflatoxins
Cassava tubers
Cassava flours
Cassava processing
topic Mycobiota
Toxigenic fungi
Aflatoxins
Cassava tubers
Cassava flours
Cassava processing
description Abstract Cassava (Manihot esculenta Crantz) is a highly consumed food in the world, especially in developing countries. Much of this tuber production comes from small farmers and it can suffer microbial infection during pre-harvest in the field and/or postharvest if stored under inadequate conditions. This review presented cassava production and the processing steps, resulting in products consumed in Brazil and other countries. Studies on fungal occurrence, including toxigenic fungi, presence of aflatoxins and other mycotoxins in cassava and its products carried out in several countries have been revised as well as the used methodologies for mycotoxin detection.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100307
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100307
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.24020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.24 2021
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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