Items related to Mycotoxins in Foodstuffs
Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins. They can be very harmful to humans and animals when for example they are consumed through food. Mycotoxins have various negative effects on several organs in humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of food.
Major updates to this second edition include:
- More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all).
- A single chapter overview of mycotoxin(s) in the corresponding foodstuff.
- The co-occurrence of mycotoxins in a foodstuff has been listed where possible.
- Numerical and alphabetical literature.
- Organic and conventional foods of a publication have been listed separately where possible.
- Numerous entries described in much greater detail.
- Each analyzed foodstuff has a separate entry per year where possible.
"synopsis" may belong to another edition of this title.
From the Back Cover:
Review:
Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp. and Alternaria spp., or storage fungi such as Aspergillus spp. and Penicillium spp., which can grow on/in stored commodities and are able to produce mycotoxins. In the worst case, these fungi produce secondary metabolites called mycotoxins, which can be very harmful to humans and animals when for example they are consumed through food due to their various negative effects on several organs in both humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection / origin for each case of mycotoxin contamination of food.
Major updates to this second edition include:
- More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all)
- A single chapter overview of mycotoxin(s) in the corresponding foodstuff
- The co-occurrence of mycotoxins in a foodstuff has been listed where possible
- Numerical and alphabetical literature
- Organic and conventional foods of a publication have been listed separately where possible
- Numerous entries described in much greater detail
- Each analyzed foodstuff has a separate entry per year where possible
From the reviews:
"This book can serve as a useful tool ... because it responds exactly to what is strictly expected from the title: Mycotoxins in Foodstuffs. ... It consists of a rather comprehensive list of foodstuffs with over 700 main entries listed in alphabetical order from Acha to Yogurt. ... In summary, this book, written in an typical format, may be a practical source of information on the occurrence of a variety of mycotoxins ... ." (P.A. Burdaspal, World Mycotoxin Journal, Vol. 1 (3), August, 2008)
"About this title" may belong to another edition of this title.
- PublisherSpringer
- Publication date2016
- ISBN 10 1489978240
- ISBN 13 9781489978240
- BindingPaperback
- Number of pages831
Buy New
Learn more about this copy
US$ 157.01
Shipping:
US$ 25.04
From Germany to U.S.A.
Top Search Results from the AbeBooks Marketplace
Seller Image
Mycotoxins in Foodstuffs
Published by
Springer US Sep 2016
(2016)
ISBN 10: 1489978240
ISBN 13: 9781489978240
New
Taschenbuch
Quantity: 2
Seller:
Rating
Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins. They can be very harmful to humans and animals when for example they are consumed through food. Mycotoxins have various negative effects on several organs in humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of food.Major updates to this second edition include:- More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all).- A single chapter overview of mycotoxin(s) in the corresponding foodstuff.- The co-occurrence of mycotoxins in a foodstuff has been listed where possible.- Numerical and alphabetical literature.- Organic and conventional foods of a publication have been listed separately where possible.- Numerous entries described in much greater detail.- Each analyzed foodstuff has a separate entry per year where possible. 832 pp. Englisch. Seller Inventory # 9781489978240
Buy New
US$ 157.01
Convert currency
Seller Image
Mycotoxins in Foodstuffs
Published by
Springer US
(2016)
ISBN 10: 1489978240
ISBN 13: 9781489978240
New
Softcover
Quantity: > 20
Seller:
Rating
Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. More than 900 new entriesIncludes both alphabetical and numerical literatureEfficient organizationMycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria . Seller Inventory # 385695952
Buy New
US$ 140.04
Convert currency
Seller Image
Mycotoxins in Foodstuffs
Published by
Springer US
(2016)
ISBN 10: 1489978240
ISBN 13: 9781489978240
New
Taschenbuch
Quantity: 1
Seller:
Rating
Book Description Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins. They can be very harmful to humans and animals when for example they are consumed through food. Mycotoxins have various negative effects on several organs in humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of food.Major updates to this second edition include:- More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all).- A single chapter overview of mycotoxin(s) in the corresponding foodstuff.- The co-occurrence of mycotoxins in a foodstuff has been listed where possible.- Numerical and alphabetical literature.- Organic and conventional foods of a publication have been listed separately where possible.- Numerous entries described in much greater detail.- Each analyzed foodstuff has a separate entry per year where possible. Seller Inventory # 9781489978240
Buy New
US$ 162.11
Convert currency