Mycotoxins in Foodstuffs

ISBN-13: 9780387736884 / Angielski / Twarda / 2007 / 504 str.

Martin Weidenborner

Opis

An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.

Recenzje

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)

Blurb

Due to the serious spoilage and health issues the presence of mycotoxins can cause, it’s imperative that the food industry has a basic understanding fungi and their corresponding mycotoxins.

An indispensable resource, Mycotoxins in Foodstuffs gives an in depth overview by listing the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination for each commodity. In addition, the book shows whether or not food is predisposed for mycotoxin contamination.