A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods

Liu, Y, Galani Yamdeu, JH orcid.org/0000-0003-4841-7414, Gong, Y orcid.org/0000-0003-4927-5526 et al. (1 more author) (2020) A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Comprehensive Reviews in Food Science and Food Safety. ISSN 1541-4337

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 Institute of Food Technologists®. This is the peer reviewed version of the following article: Liu, Y, Yamdeu, JHG, Gong, YY, Orfila, C. A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Compr Rev Food Sci Food Saf. 2020; 1– 40. https://doi.org/10.1111/1541-4337.12562 , which has been published in final form at https://doi.org/10.1111/1541-4337.12562. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Antifungal; contamination; food safety; fungi; mycotoxin; postharvest; prevention or mitigation approaches; reduction
Dates:
  • Accepted: 24 March 2020
  • Published (online): 26 May 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Funding Information:
FunderGrant number
BBSRC (Biotechnology & Biological Sciences Research Council)BB/P027784/1
Depositing User: Symplectic Publications
Date Deposited: 30 Mar 2020 12:24
Last Modified: 17 Jul 2020 12:36
Status: Published online
Publisher: Wiley
Identification Number: https://doi.org/10.1111/1541-4337.12562

Download

Accepted Version


Embargoed until: 26 May 2021

Filename: Liu_et_al_A Review of Post-harvest Approaches to Reduce Fungal and Mycotoxin Contamination of Foods_accepted.pdf

Request a copy

Share / Export

Statistics