2026-06-26T11:13:49Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/77012024-11-07T18:54:32Zcom_20.500.14352_14col_20.500.14352_15

Gil Serna, Jessica Vázquez Estévez, María Covadonga Inmaculada Patiño Álvarez, Aurora Belén 2023-06-17T08:57:26Z 2023-06-17T08:57:26Z 2020-08-19 2306-5710 10.3390/beverages6030052 https://hdl.handle.net/20.500.14352/7701 https://www.mdpi.com/2306-5710/6/3/52 https://www.mdpi.com/2306-5710/6/3/52/htm 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. eng https://creativecommons.org/licenses/by/3.0/es/ open access Atribución 3.0 España Mycotoxins in Functional Beverages: A Review journal article