Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products
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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Instituto de Tecnologia de Alimentos - ITAL
2021
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100307 |
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oai:scielo:S1981-672320210001003072021-10-04Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its productsOno,Laís TiemiTaniwaki,Marta H. Mycobiota Toxigenic fungi Aflatoxins Cassava tubers Cassava flours Cassava processing 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.info:eu-repo/semantics/openAccessInstituto de Tecnologia de Alimentos - ITALBrazilian Journal of Food Technology v.24 20212021-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100307en10.1590/1981-6723.24020 |
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English |
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Digital |
| author |
Ono,Laís Tiemi Taniwaki,Marta H. |
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Ono,Laís Tiemi Taniwaki,Marta H. Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products |
| author_facet |
Ono,Laís Tiemi Taniwaki,Marta H. |
| author_sort |
Ono,Laís Tiemi |
| title |
Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products |
| 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 |
| 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. |
| publisher |
Instituto de Tecnologia de Alimentos - ITAL |
| publishDate |
2021 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100307 |
| work_keys_str_mv |
AT onolaistiemi fungiandmycotoxinsincassavamanihotesculentacrantzanditsproducts AT taniwakimartah fungiandmycotoxinsincassavamanihotesculentacrantzanditsproducts |
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1756435061272477696 |