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title Capsicum and mycotoxin contamination: State of the art in a global context
authors Santos, L; Marin, S; Sanchis, V; Ramos, AJ
author full name Santos, L.; Marin, S.; Sanchis, V.; Ramos, A. J.
title Capsicum and mycotoxin contamination: State of the art in a global context
nationality nacional
language English
document type Article
author keywords paprika; capsicum; chilli; mycotoxins; aflatoxins; ochratoxins
abstract Owing to their usual conditions of production in countries with warm and humid climates and to poor storage conditions, products derived from Capsicum sp. are susceptible to fungal contamination and development, which can lead to the accumulation of mycotoxins in these foods. Thus, products as chilli or paprika can be contaminated with fungal toxins, such as aflatoxins, ochratoxins and other mycotoxins, which pose a serious risk to public health. This study reviews the main aspects regarding mycotoxin contamination of Capsicum, in the context of the importance of this product in a global market and approaches the effect of processing on final contamination of foods, as well as reviews the analytical methodology commonly employed in fungal and mycotoxin analysis in these types of products.
author address [Santos, L.; Marin, S.; Sanchis, V.; Ramos, A. J.] Univ Lleida, Dept Food Technol, XaRTA UTPV, Lleida 25198, Spain
reprint address Ramos, AJ (reprint author), Univ Lleida, Dept Food Technol, XaRTA UTPV, Av Alcalde Rovira Roure 191, Lleida 25198, Spain.
e-mail address ajramos@tecal.udl.cat
researcherid number sanchis, vicente/B-3752-2011; Ramos, Antonio J./B-3934-2011; Santos, Liliana/G-6478-2013; Marin, Sonia/G-1013-2012; Marin, Sonia/B-8295-2011
orcid number sanchis, vicente/0000-0001-9889-8098; Ramos, Antonio J./0000-0002-2830-8299; Santos, Liliana/0000-0002-4453-5766; Marin, Sonia/0000-0002-0714-6155; Marin, Sonia/0000-0002-0714-6155
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cited reference count 70
times cited 13
total times cited count (wos, bci, and cscd) 13
publisher city LONDON
issn 1082-0132
29-character source abbreviation FOOD SCI TECHNOL INT
iso source abbreviation Food Sci. Technol. Int.
publication date FEB
year published 2008
volume 14
issue 1
beginning page 5
ending page 20
digital object identifier (doi) 10.1177/1082013208090175
page count 16
web of science category Chemistry, Applied; Food Science & Technology
subject category Chemistry; Food Science & Technology
document delivery number 299VY
unique article identifier WOS:000255784300001
autores membros do CESAM