Current Review of Mycotoxin Biodegradation and Bioadsorption: Microorganisms, Mechanisms, and Main Important Applications.

Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by mycotoxins is a great threat to food safety. The contamination can occur along the food chain and can cause many diseases in humans and animals, and it also can cause economic losses.

Study of the Phytochemical Composition, the Antioxidant and the Anti-Inflammatory Effects of Two Sub-Saharan Plants: and .

The aim of this study is to perform phytochemical screening of the leaves of and , to determine the phenolic, flavonoids, tannins, and sugars content in their methanolic extracts, evaluate their antioxidant activity using the DPPH and the ABTS tests, and test their anti-inflammatory effect in vitro using the heat-induced albumin denaturation inhibition method. Phytochemical screening revealed the presence of polyphenols and alkaloids in the leaves of both plants. Yields of the extracts in this study ranged from 7% to 18% for and 4% to 16% for .

Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse.

The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C. The R (dispersion test) and the χ (fit test) between the experimental data and the values predicted by the models show that whatever the temperature and the variety, the Verma et al. model is the one that best fits the oven drying kinetics.

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.

Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) (n=8) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e.