Mycotoxins in Feed and Food Chain : Present Status and Future Concerns

Mycotoxins in Feed and Food Chain Present Status and Future Concerns

The book deals with mycotoxins, their presence in various types of food, and how to prevent their presence in food . In addition to well-known molecules, such as aflatoxins or fumonisins, some contributors have dealt with emerging mycotoxins (e.g., alternaria toxins, botryodiplodin). Readers of the...

Descripción completa

Detalles Bibliográficos
Otros Autores: Rossi, Filippo (Editor )
Formato: Libro electrónico
Idioma:Inglés
Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
Materias:
Humanities
Social interaction
Atlantic salmon
zebrafish
liquid chromatography high-resolution mass spectrometry
mycotoxins
phytoestrogens
plant-based feed
rice
sterigmatocystin
STC
deoxynivalenol
DON
growing season
azoxystrobin
fungicide
Fumonisins
Fusarium spp.
food contamination
health issues
secondary metabolites
Aflatoxins
binding
food safety
biocontrol
food discipline
ergot alkaloids
ergochromes
secalonic acid
cereals
tetrahydroxanthones
Claviceps
aflatoxin
mycotoxin
black soldier fly
BSFL
Hermetia illucens
S9 fraction
cytochrome P450
metabolic conversion
enzyme induction
Alternaria mycotoxins
combinatory effects
combined toxicity
co-occurrence
bioactive compounds
fungi
phaseolinone
LC/MS
soybean
charcoal rot disease
root infection mechanism
Fusarium species
toxigenic profile
mycotoxin migration
sweet pepper
fungal disease
fumonisin
human exposure
maize products
botryodiplodin
root toxicity
Macrophomina phaseolina
hydroponic culture
AMF1
infant formulae
estimated daily intake
carcinogenic risk index
Monterrey (Mexico)
T-2 toxin
HT-2 toxin
deoxynivalenol (DON)
enniatin B (EnnB)
size sorting
unprocessed cereals
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009654120106719
Descripción
Sumario:The book deals with mycotoxins, their presence in various types of food, and how to prevent their presence in food . In addition to well-known molecules, such as aflatoxins or fumonisins, some contributors have dealt with emerging mycotoxins (e.g., alternaria toxins, botryodiplodin). Readers of the book can also find a new approach to reducing aflatoxins and fumonisins in food. In conclusion, the book presents both new mycotoxins and new information on old mycotoxins.
Descripción Física:1 electronic resource (224 p.)

Ejemplares similares