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

Detalhes bibliográficos
Autor(a) principal: Ono, Laís Tiemi; et. al.
Data de Publicação: 2021
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/294
Resumo: 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 (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.Ono, Laís Tiemi; et. al.2022-05-11T17:12:31Z2022-05-11T17:12:31Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfBrazilian Journal of Food Technology, Campinas, v. 24, p. 1-9, e2020240, 2021. Disponivel em: https://doi.org/10.1590/1981-6723.24020.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/294reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:14:27Zoai:http://repositorio.ital.sp.gov.br:123456789/294Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:27Repositório do Instituto de Tecnologia de Alimentos - 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; et. al.
Mycobiota
Toxigenic fungi
Aflatoxins
Cassava tubers
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; et. al.
author_facet Ono, Laís Tiemi; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Ono, Laís Tiemi; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Mycobiota
Toxigenic fungi
Aflatoxins
Cassava tubers
topic Mycobiota
Toxigenic fungi
Aflatoxins
Cassava tubers
description 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
2022-05-11T17:12:31Z
2022-05-11T17:12:31Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv Brazilian Journal of Food Technology, Campinas, v. 24, p. 1-9, e2020240, 2021. Disponivel em: https://doi.org/10.1590/1981-6723.24020.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/294
identifier_str_mv
Brazilian Journal of Food Technology, Campinas, v. 24, p. 1-9, e2020240, 2021. Disponivel em: https://doi.org/10.1590/1981-6723.24020.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/294
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
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application/pdf
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
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reponame_str Repositório do Instituto de Tecnologia de Alimentos
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repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
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