Mycotoxins in Food Detection and Control
| Author/creator | Magan, N. Author |
| Other author | Olsen, M. Author |
| Format | Electronic |
| Publication Info | Sawston : Woodhead Publishing Limited |
| Description | 488 p. ill 23.000 x 016.000 cm. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007 |
| Supplemental Content | Full text available from Knovel, Academic, Safety & Industrial Hygiene |
| Supplemental Content | Full text available from eBooks on EBSCOhost |
| Subjects |
| Summary | Annotation Mycotoxins are toxic compounds produced by fungi. They are produced in foods of plant origin and pose a significant contamination risk in cereal and other foods. 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 control them at differing stages in the supply chain. CONTENTS Part 1 Measuring risks: Risk assessment; Modelling exposure; Current mycotoxin limits in food; Sampling for mycotoxins; Mycotoxin analysis for foods; Rapid detection of mycotoxigenic fungi in plants. Part 2 Controlling risks: The use of HACCP systems in the control of mycotoxins in cereals; Environmental conditions affecting mycotoxins; Control of mycotoxins in primary production; Control of mycotoxins in storage; Control of mycotoxins: secondary processing; Control of mycotoxins in animal feed. Part 3 Particular mycotoxins: Ochratoxin A; Patulin; Zearalenone; Fumonisins; Other mycotoxins. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781855737334 |
| ISBN | 1855737337 (Trade Cloth) Active Record |
| Stock number | 00051468 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | ✔ Available |