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Mycotoxins in Functional Beverages: A Review
Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are kno...
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Published in: | Beverages (Basel) 2020-09, Vol.6 (3), p.52 |
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description | Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are known to be frequently contaminated with mycotoxins. This review is focused on the occurrence of these toxic compounds in plant-based milks, fruit juices, and herbal teas. The fate of the toxins during processing is discussed to establish the potential risk posed by the consumption of these kind of beverages regarding mycotoxin uptake. |
doi_str_mv | 10.3390/beverages6030052 |
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subjects | aflatoxin Beverages Cereals Composition Contamination Dairy products Distribution Food contamination & poisoning Food safety Fruit juices Fruits Functional foods Functional foods & nutraceuticals Fungi Fusarium toxins Health aspects Herbal tea herbal teas High temperature Legumes Microorganisms Milk Mycotoxins Nuts ochratoxin A Plant-based beverages plant-based milk Raw materials Toxins Vegetarianism |
title | Mycotoxins in Functional Beverages: A Review |
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