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Food safety & mycotoxins

SpringerLink (Online service)

Food safety & mycotoxins

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food safety & mycotoxinsedited by Aibo Wu.
其他作者:	Wu, Aibo.
出版者:	Singapore :Springer Singapore :2019.
面頁冊數:	x, 169 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodMicrobiology.
電子資源:	https://doi.org/10.1007/978-981-32-9038-9
ISBN:	9789813290389$q(electronic bk.)

Food safety & mycotoxins
Food safety & mycotoxins[electronic resource] /edited by Aibo Wu. - Singapore :Springer Singapore :2019. - x, 169 p. :ill. (some col.), digital ;24 cm.

Part 1. Detection -- Chapter 1. Chromogenic platform-based lateral flow immunoassay -- Chapter 2. Sample preparation and chromatographic analysis -- Part 2. Risk assessment -- Chapter 3. Toxicity evaluation using animal and cell models -- Chapter 4. Risk profiling of co-occurring contamination -- Chapter 5. Metabolism of Mycotoxins and the Potential Biomarkers for Risk Assessment -- Part 3. Control -- Chapter 6. Origin of mycotoxin-producing fungal and bacteria species -- Chapter 7. Enzymes for degradation of mycotoxins -- Chapter 8. Confrontation of microbes with mycotoxin-producing strains -- Chapter 9. Chemical and physical treatments for reducing mycotoxin -- Part 4. Summary and prospective -- Chapter 10. Summary and prospective.

Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduatestudents, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc.

ISBN: 9789813290389$q(electronic bk.)

Standard No.: 10.1007/978-981-32-9038-9doiSubjects--Topical Terms:

189083
Food
--Microbiology.

LC Class. No.: QR115 / .F663 2019

Dewey Class. No.: 641.3001579

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505 0 $a Part 1. Detection -- Chapter 1. Chromogenic platform-based lateral flow immunoassay -- Chapter 2. Sample preparation and chromatographic analysis -- Part 2. Risk assessment -- Chapter 3. Toxicity evaluation using animal and cell models -- Chapter 4. Risk profiling of co-occurring contamination -- Chapter 5. Metabolism of Mycotoxins and the Potential Biomarkers for Risk Assessment -- Part 3. Control -- Chapter 6. Origin of mycotoxin-producing fungal and bacteria species -- Chapter 7. Enzymes for degradation of mycotoxins -- Chapter 8. Confrontation of microbes with mycotoxin-producing strains -- Chapter 9. Chemical and physical treatments for reducing mycotoxin -- Part 4. Summary and prospective -- Chapter 10. Summary and prospective.
520 $a Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduatestudents, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc.
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