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Promising Detoxification Strategies to Mitigate Mycotoxins in Food and Feed

Trichoderma --- n/a --- photodegradation product --- physical decontamination --- growth performance --- toxigenic Fusarium --- curcumin --- mitigation --- Aspergillus flavus --- food and beverage --- ascladiol --- biological control --- antioxidant capability --- trichothecene --- bioprospecting --- turkey --- processing --- chicks --- Sporobolomyces sp. IAM 13481 --- mycotoxins --- epimer --- Tri101 --- enzymes --- neutral electrolyzed water --- antioxidant function --- purification --- ameliorating effects --- aflatoxin-degrading enzyme --- chemical decontamination --- desoxypatulinic acid --- furan rings --- maize --- atmospheric pressure --- biotransformation --- estrogen receptor (ER) --- oxidative stress --- decontamination --- Bacillus shackletonii --- hyssop --- DBD --- degradation --- TQEF-MS/MS --- CYP450 --- enzymatic detoxification --- low temperature plasma --- Fusarium --- AFBO–DNA --- modified mycotoxin --- Bacillus subtilis ANSB060 --- polarity --- thermal treatment --- serum hormones --- mycotoxins mitigation --- mycotoxin --- zearalenone (ZEA) --- cell viability --- detoxification --- patulin --- biodegradation --- interactions --- intracellular and extracellular enzymes --- Bacillus licheniformis CK1 --- deoxynivalenol --- aflatoxins --- aflatoxin B1 --- biological decontamination --- Corylus avellana --- molecular --- Pichia caribbica --- mild technologies --- microbial patulin degradation --- enzyme --- proteomics --- fatty acids --- spores of Ganoderma lucidum --- inhibition --- residue --- food safety --- cold atmospheric pressure plasma technology --- application --- post-weaning female piglets --- laccase --- aflatoxin biodegradation preparation --- Aflatoxin B1 --- microorganism identification --- AFBO-DNA