Determination of Mycotoxins in Food: A Review of Bioanalytical to Analytical Methods |
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| Authors: | Diana Bueno Georges Istamboulie Roberto Muñoz |
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| Affiliation: | 1. Bioelectronics Section, Department of Electrical Engineering, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico DF, Mexico;2. Laboratory Biosensors Analysis Environment, Université de Perpignan Via Domitia, Perpignan Cedex, France;3. Laboratory Biosensors Analysis Environment, Université de Perpignan Via Domitia, Perpignan Cedex, France;4. Bioelectronics Section, Department of Electrical Engineering, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico DF, Mexico |
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| Abstract: | AbstractThis 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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| Keywords: | Mycotoxins sensors biosensors screening analytical spectroscopy optical detection |
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