Bertrand.pt - Mycotoxins In Food And Beverages

Mycotoxins In Food And Beverages

Innovations And Advances, Part Ii

 

eBook
idioma: Inglês
Editor: CRC PRESS
Edição: junho de 2021
47,29€
Disponibilidade Imediata
EBOOK PARA ADOBE DIGITAL EDITIONS (ADE)

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed.The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.

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Mycotoxins In Food And Beverages
Innovations And Advances, Part Ii
ISBN: 9781000427493 Ano de edição: 06-2021 Editor: CRC PRESS Idioma: Inglês Páginas: 262 Tipo de Produto: eBook Coleção: Food Biology Series Formato: PDF i Classificação Temática: eBooks  >  eBooks em Inglês  >  Ciências Exatas e Nat.  >  Biologia
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