Mycotoxins in Food and Beverages: Innovations and Advances, Part II (Food Biology Series) free ebook download.

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Mycotoxins in Food and Beverages: Innovations and Advances, Part II (Food Biology Series) free ebook download

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Medicine

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Catalogue

Author(s):	Didier Montet

Date:	2021	Format:	epub	Language:	English	ISBN/ASIN:	1032008377
Pages:	276	OCR:		Quality:		ISBN13:
Uploader:	risotor	Upload Date:	4/10/2022 3:48:12 PM

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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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	Title	Link	Password	Size (MB)	Thank to	Inform Admin
3112593	Book	https://florenfile.com/qsw5uqi9tr05/1032...		0.00	risotor

Tags: Advances Beverages Biology Food Innovations Mycotoxins Part

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