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The first book to cover this fast developing field, Masked
Mycotoxins in Food will provide a full overview of the issues
relating to the toxicology of masked mycotoxins present in food
products. Mycotoxins are naturally occurring chemicals produced by
moulds that can grow on crops and foodstuffs. Masked mycotoxins are
modified mycotoxins, due to this modification many cannot be
detected using standard analytical techniques, for example HPLC and
ELISA, and further research is needed to understand the health
risks and threats from these modified compounds.Masked mycotoxin
research is an area of toxicological research that has gained
significant interest and momentum in recent years. The aim of this
book is to provide a full picture of the topic, from the masked
mycotoxin formation in plants to their catabolic fate in humans.
The book also provides new insights and will highlight possible
gaps in the knowledge base of this relatively new area. Edited and
written by World renowned experts working within the field, this
book is of interest to toxicologists and biochemists, but also food
scientists and agricultural researchers working in industry and
academia.
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