RT Journal Article
T1 Mycotoxins in Functional Beverages: A Review
A1 Gil Serna, Jessica
A1 Vázquez Estévez, María Covadonga Inmaculada
A1 Patiño Álvarez, Aurora Belén
AB 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.
PB MDPI
SN 2306-5710
YR 2020
FD 2020-08-19
LK https://hdl.handle.net/20.500.14352/7701
UL https://hdl.handle.net/20.500.14352/7701
LA eng
NO Ministerio de Ciencia, Innovación y Universidades (MICINN)
DS Docta Complutense
RD 5 abr 2025