Mycotoxins in Plants and Plant Products - Cereals and Cereal Products (Hardcover, 1st ed. 2017)

This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp. and Alternaria spp., or storage fungi such as Aspergillus spp. and Penicillium spp., which can grow on/in stored commodities and are able to produce mycotoxins. In the worst case, these fungi produce secondary metabolites called mycotoxins, which can be very harmful to humans and animals when, for example, they are consumed through food due to their various negative effects on several organs in both humans and animals. Mycotoxins in Plants and Plant Products: Cereals and Cereal Products lists the predisposition of a foodstuff for mycotoxin contamination, as well as the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of this kind of foodstuff. It includes both alphabetical and numerical lists of literature.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Release date:	May 2017
First published:	2017
Authors:	Martin Weidenboerner
Dimensions:	279 x 210mm (L x W)
Format:	Hardcover
Pages:	822
Edition:	1st ed. 2017
ISBN-13:	978-3-319-46713-9
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-46713-1
Barcode:	9783319467139

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