Mycotoxins in Food Feed and Bioweapons

This book PDF is perfect for those who love Science genre, written by Mahendra Rai and published by Springer Science & Business Media which was released on 26 October 2009 with total hardcover pages 405. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Mycotoxins in Food Feed and Bioweapons books below.

Mycotoxins in Food Feed and Bioweapons
Mycotoxins in Food Feed and Bioweapons
Author : Mahendra Rai
File Size : 53,8 Mb
Publisher : Springer Science & Business Media
Language : English
Release Date : 26 October 2009
ISBN : 9783642007255
Pages : 405 pages
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Mycotoxins in Food Feed and Bioweapons by Mahendra Rai Book PDF Summary

Mycotoxins are made by different biosynthetic pathways, and they have an extremely wide range of pharmacological effects. This book will update readers on several cutting-edge aspects of mycotoxin research, including topics such as: new analytical methods for detection; the adoption of an ancient Mexican process for detoxification of aflatoxins; mycotoxin management in Ireland, Lithuania and South America; mycotoxin reduction through plant breeding and integrated management practices; and natural aflatoxin inhibitors from medicinal plants. Further contributions examine ochratoxins, selected trichothecenes, zearalenone, and aflatoxin-like gene clusters, as well as sclerotial development in Aspergillus flavus and A. parasiticus. Of particular interest are the chapters on the potential use of mycotoxins as bioweapons. This book will stimulate new thinking on the need to develop therapeutic as well as preventative interventions to reduce the toxicological threat of mycotoxins.

Mycotoxins in Food Feed and Bioweapons

Mycotoxins in Food Feed and Bioweapons by Mahendra Rai,Ajit Varma

Mycotoxins are made by different biosynthetic pathways, and they have an extremely wide range of pharmacological effects. This book will update readers on several cutting-edge aspects of mycotoxin research, including topics such as: new analytical methods for detection; the adoption of an ancient Mexican process for detoxification of aflatoxins; mycotoxin

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Mycotoxins in Food

Mycotoxins in Food by N Magan,M Olsen

Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and

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Mycotoxins and Food Safety

Mycotoxins and Food Safety by Jonathan W. DeVries,Mary W. Trucksess,Lauren S. Jackson

Mycotoxins, from the Greek "mukes" referring to fungi or slime molds and toxin from the Latin "toxicum" referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human. Unfortunately, mycotoxins are a

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Mycotoxins in Food and Beverages

Mycotoxins in Food and Beverages by Didier Montet,Catherine Brabet,Ramesh C Ray,Sabine Galindo

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 estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling.

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Mycotoxins in Food and Feed

Mycotoxins in Food and Feed by Pradeep Kumar,Madhu Kamle,Dipendra Kumar Mahato

Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Mycotoxin contamination in food and feed cause acute and chronic mycotoxicosis, including teratogenic, carcinogenic, oestrogenic, neurotoxic, and immunosuppressive effects and several others health issues.

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Encyclopedia of Food Mycotoxins

Encyclopedia of Food Mycotoxins by Martin Weidenbörner

All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their chemical data and toxicity are treated here comprehensively. For each fungi, reference is given to the food at risk. All foods which have been reported to be contaminated with mycotoxins

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Mycotoxins in Food and Beverages

Mycotoxins in Food and Beverages by Didier Montet,Catherine Brabet,Ramesh C. Ray,Sabine Galindo

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

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The mycotoxin factbook

The mycotoxin factbook by D. Barug,D. Bhatnagar,H.P. van Egmond,J.W. van der Kamp,W.A. van Osenbruggen,A. Visconti

"Mycotoxins are poisonous chemical compounds produced by certain fungi. There are many such compounds, but only a few of them are regularly found in food and animal feedstuffs. Nevertheless, those that do occur in food and feed have great significance in the health of humans and livestock. The effects of

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