Management of aflatoxins and antioxidant potential in red chillies - Iqbal, Shahzad Z.
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Aflatoxins (AFs) are a group of highly toxic secondary metabolites produced mainly by the filamentous fungi Aspergillus flavus and Aspergillus parasiticus and rarely by other species such as Aspergillus nomius in agricultural products and derived food products. They belong to the family of mycotoxins and thousands of fungal secondary metabolites have been discovered, but only ~400 of them are recognized and classified as mycotoxins. The term aflatoxin was first coined in 1960 when ~100 000 domestic turkeys (Meleagris gallopavo) and fewer pheasants and ducklings died in England by the so-called…mehr

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Produktbeschreibung
Aflatoxins (AFs) are a group of highly toxic secondary metabolites produced mainly by the filamentous fungi Aspergillus flavus and Aspergillus parasiticus and rarely by other species such as Aspergillus nomius in agricultural products and derived food products. They belong to the family of mycotoxins and thousands of fungal secondary metabolites have been discovered, but only ~400 of them are recognized and classified as mycotoxins. The term aflatoxin was first coined in 1960 when ~100 000 domestic turkeys (Meleagris gallopavo) and fewer pheasants and ducklings died in England by the so-called turkey X disease . Eventually, the link between the turkey feed, a Brazilian groundnut (peanut) meal, and turkey X disease was identified, with the causative agent being discovered and 2 years later named aflatoxin .
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Autorenporträt
Dr.Shahzad Z.Iqbal has obtained his PhD degrees in organic chemistry in 2011 from the University of Agriculture, Faisalabad Pakistan. He was a research fellow in the Department of Food Science Cornell University,Ithaca, New York, USA (February¿ August 2010).He has authored more than 12 papers published in peer-reviewed journals.