The association of food ingredients in breakfast cereal products and fumonisins production: risks identification and predictions.

ABSTRACT: Breakfast processed products are remarkably at risk of fungal contamination. This research surveyed the fumonisins concentration in different breakfast products and carried out in vitro experiments measuring fumonisins content in different substrates inoculated with Fusarium verticillioides. The pipeline started with the identification of combinations of ingredients for 58 breakfast products. Twenty-three core ingredients, seven nutritional components and production types were analyzed using a Pearson correlation, k-means clustering, and principal component analysis to show that no single factor is responsible for high fumonisins detection in processed cereals products. Consequently, decision tree regression was used as a means of determining and visualizing complex logical interactions be

SUBMITTER: Purchase J 

PROVIDER: S-EPMC10393861 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature