| 书目名称 | Mycotoxins in Foodstuffs | | 编辑 | Martin Weidenbörner | | 视频video | | | 概述 | More than 900 new entries.Includes both alphabetical and numerical literature.Efficient organization.Includes supplementary material: | | 图书封面 |  | | 描述 | .Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as .Fusarium. spp., .Alternaria. spp., .Aspergillus. spp., and .Penicillium. spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins. They can be very harmful to humans and animals when for example they are consumed through food. Mycotoxins have various negative effects on several organs in humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of food..Major updates to this second edition include:.- More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all)..- A single chapter overview of mycotoxin(s) in the corresponding foodstuff..- The co-occurrence of mycotoxins in a foodstuff has been listed where possible..- Numerical and alphabetical literature..- Organic and conventional foods of a publication have been listed separately where possible..- Numer | | 出版日期 | Book 2013Latest edition | | 关键词 | Foodstuffs; Mycotoxins | | 版次 | 2 | | doi | https://doi.org/10.1007/978-1-4614-8727-2 | | isbn_softcover | 978-1-4899-7824-0 | | isbn_ebook | 978-1-4614-8727-2 | | copyright | Springer Science+Business Media New York 2013 |
The information of publication is updating
|
|
发表于 2025-3-21 19:04:56
