Encyclopedia of Food Mycotoxins

Encyclopedia of Food Mycotoxins

Author: Martin Weidenbörner

Publisher: Springer Science & Business Media

ISBN: 9783662044643

Category: Technology & Engineering

Page: 294

View: 859

All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their chemical data and toxicity are treated here comprehensively. For each fungi, reference is given to the food at risk. All foods which have been reported to be contaminated with mycotoxins are listed, including data on the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food.
Encyclopedia of Food Mycotoxins
Language: en
Pages: 294
Authors: Martin Weidenbörner
Categories: Technology & Engineering
Type: BOOK - Published: 2013-03-09 - Publisher: Springer Science & Business Media

All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their chemical data and toxicity are treated here comprehensively. For each fungi, reference is given to the food at risk. All foods which have been reported to be contaminated with mycotoxins
Encyclopedia of Food Microbiology
Language: en
Pages: 3248
Authors: Carl A. Batt
Categories: Technology & Engineering
Type: BOOK - Published: 2014-04-02 - Publisher: Academic Press

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition
Encyclopedia of Food Chemistry
Language: en
Pages: 2194
Authors: Carl A. Batt
Categories: Technology & Engineering
Type: BOOK - Published: 2018-11-22 - Publisher: Elsevier

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles
Encyclopedia of Dairy Sciences
Language: en
Pages: 4170
Authors: Carl A. Batt
Categories: Technology & Engineering
Type: BOOK - Published: 2011-03-25 - Publisher: Academic Press

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice
Encyclopedia of Food Grains
Language: en
Pages: 1976
Authors: Colin W Wrigley, Harold Corke, Koushik Seetharaman, Jonathan Faubion
Categories: Technology & Engineering
Type: BOOK - Published: 2015-12-17 - Publisher: Academic Press

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of