Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/6829
Título: Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins
Autor: Rodrigues, Paula
Venâncio, Armando
Lima, Nelson
Palavras-chave: Aspergillus
Tree nut
Aflatoxigenic fungi
Data: 2012
Editora: Elsevier
Citação: Rodrigues, P.; Venâncio, A.; Lima, N. (2012) - Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins. Food Research International. ISSN 0963-9969. 48:1, p. 76-90
Resumo: Almond tree, Prunus dulcis, is a cultivated tree originating from wild trees from Central Asia which is currently dispersed throughout the world, mainly in Mediterranean countries and others with similar climatic characteristics, like USA. Chestnuts are produced by a wide variety of species from the genus Castanea. These species divide into three major groups that have specific geographical distribution and produce three varieties of chestnuts: the Asian (Japanese and Chinese) chestnut; the American chestnut; and the European (sweet) chestnut. Studies on mycobiota of almonds and chestnuts make it clear that Aspergillus species are frequent in these commodities, being Sections Flavi and Nigri the predominant aspergilla. Despite of it, the contamination risk with Aspergillus Section Flavi and their mycotoxins, namely aflatoxins, is much more studied than any other. Tree nuts are among the commodities with moderate to high risk of aflatoxin contamination, since they are generally produced under environmental conditions which also favour growth of aflatoxigenic fungi and toxin production. In fact, biotic and abiotic conditions under which nuts are produced, stored and processed are key factors to the level of fungal and aflatoxin contamination. The aim of this review is to outline the overall aspects underlying fungal and mycotoxin contamination of two of the most important nuts produced worldwide, almonds and chestnuts, with special incidence on aflatoxins and aflatoxigenic fungi.
Peer review: yes
URI: http://hdl.handle.net/10198/6829
DOI: 10.1016/j.foodres.2012.02.007
ISSN: 0963-9969
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