Mycotoxins are secondary metabolites produced by several fungal species and molds.
Under favorable conditions like high temperature and moisture, they contaminate a large …

Aflatoxins produced by the Aspergillus species are highly toxic, carcinogenic, and cause
severe contamination to food sources, leading to serious health consequences …

Nitrate and nitrite ions are used as food additives to inhibit the growth of microorganisms in
cured and processed meats. Vegetables contain significant quantities of nitrate and nitrite …

Mycotoxins are toxic natural contaminants of food and feeds and are produced by various
fungi from Aspergillus, Alternaria, Fusarium, and Penicillium genera. Molds and their toxins …

Climate change and changing consumer demand are the main factors driving the protein
transition. This shift toward more sustainable protein sources as alternatives to animal …

Current excessive environmental developments result in a growing number of artificial
facilities, and the impact of human activities leads to the destruction and loss of many natural …

Some consumers prefer organic foods based on the belief that they are safer, healthier, and
more nutritious than conventional ones. However, this assumption is still a controversial …

Sürdürülebilir tarım ve gıda vizyonu, besleyici özellikleri bakımından vazgeçilmez olan
gıdanın herkes için erişilebilir olduğu ve doğal kaynakların günümüzde ve gelecekte …

The growing consumer interest fueled by the belief in the superiority of organic foods raises
questions about their actual nutritional superiority over conventional ones. This assumption …

Organic farming can be defined as a method of agricultural production that emphasizes on
environmental protection, consideration of livestock production and animal natural behavior …