Determination of Mycotoxins in Food: A Review of Bioanalytical to Analytical Methods

Abstract : This review highlights methods for the detection of the main mycotoxins: aflatoxins, fumonisins, ochratoxin, patulin, trichothecene, zearalenone, citrinin. Detection methods such as competitive or noncompetitive immunoassays, different biosensors, and the use of optoelectronics devices to miniaturize the equipment in a portable way, are described. The importance of spectroscopic techniques are underlined and the maxima permissible by various committees are indicated.
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Article dans une revue
Applied Spectroscopy Reviews, Taylor & Francis, 2015, 50 (9), 〈10.1080/05704928.2015.1072092〉
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https://hal-univ-perp.archives-ouvertes.fr/hal-01257000
Contributeur : Olivier Savoyat <>
Soumis le : vendredi 15 janvier 2016 - 16:10:29
Dernière modification le : vendredi 15 janvier 2016 - 16:10:30

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Diana Bueno, Georges Istamboulie, Roberto Muñoz, Jean Louis Marty. Determination of Mycotoxins in Food: A Review of Bioanalytical to Analytical Methods. Applied Spectroscopy Reviews, Taylor & Francis, 2015, 50 (9), 〈10.1080/05704928.2015.1072092〉. 〈hal-01257000〉

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