Mycotoxins in Food and Beverages: Innovations and Advances Part II

ISBN-13: 9781032008370 / Angielski / Twarda / 2021 / 262 str.

Didier Montet; Brabet Catherine; Sabine Schorr-Galindo

Opis

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 estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling.

Spis treści

Foreword. Preface. Trichoderma species: Novel metabolites active for industry and biocontrol of mycotoxigenic fungi. Food processing and decontamination approaches to control mycotoxins. New Insight of Preventive and Curative Approaches to Reduce Aflatoxin B1 (AFB1) and Ochratoxin A (OTA) Contamination. Microbial characterization of organic amendment and their potential for biocontrol of phytopathogenic and mycotoxinogenic fungi in amended soil. Advances and Criticisms on the Use of Mycotoxin Detoxifying Agents. Plants for plants: Would the solution against mycotoxins be the use of plant extracts? Binders used in feed for their protection against mycotoxins. Toxicology of mycotoxins: Overview and challenges. Gut Microbiome and Their Possible Roles in Combating Mycotoxins. Climate Change, Toxigenic Fungi and mycotoxins. Are there advantages of GMO on mycotoxins content?