Encyclopedia of Food Mycotoxins

Encyclopedia of Food Mycotoxins

Author: Martin Weidenbörner

Publisher: Springer Science & Business Media

ISBN: 9783662044643

Category: Technology & Engineering

Page: 294

View: 638

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
Food Mycology
Language: en
Pages: 424
Authors: Jan Dijksterhuis, Robert A. Samson
Categories: Science
Type: BOOK - Published: 2007-06-26 - Publisher: CRC Press

For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some
Safety in the Agri-food Chain
Language: en
Pages: 684
Authors: Pieternel A. Luning, Frank Devlieghere, Roland Verhé
Categories: Science
Type: BOOK - Published: 2006 - Publisher: Wageningen Academic Pub

Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control systems in the complete food
Analysis of Food Toxins and Toxicants
Language: en
Pages: 816
Authors: Yiu-Chung Wong, Richard J. Lewis, Sr.
Categories: Technology & Engineering
Type: BOOK - Published: 2017-07-03 - Publisher: John Wiley & Sons

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant