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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.

Life Sciences. --- Eukaryotic Microbiology. --- Food Science. --- Agriculture. --- Pharmacology/Toxicology. --- Life sciences. --- Toxicology. --- Food science. --- Microbiology. --- Sciences de la vie --- Toxicologie --- Agriculture --- Microbiologie --- Mycotoxins. --- Food contamination. --- Feeds --- Biological weapons. --- Animal Feed --- Biological Warfare Agents. --- Food --- Food Microbiology. --- Contamination. --- microbiology. --- toxicity. --- Feeds -- Contamination. --- Mycotoxins --- Food contamination --- Biological weapons --- Food Microbiology --- Biological Warfare Agents --- Microbiology --- Environmental Microbiology --- Weapons --- Crops, Agricultural --- Biology --- Food Contamination --- Food and Beverages --- Weapons of Mass Destruction --- Toxins, Biological --- Food Technology --- Biological Factors --- Food Safety --- Biological Science Disciplines --- Food Industry --- Environmental Pollution --- Public Health --- Manufactured Materials --- Technology, Industry, Agriculture --- Industry --- Chemicals and Drugs --- Technology, Industry, and Agriculture --- Natural Science Disciplines --- Environment and Public Health --- Health Care --- Disciplines and Occupations --- Microbiology & Immunology --- Toxicology & Public Health --- Health & Biological Sciences --- Contamination --- Bacteriological weapons --- Biological warfare agents --- Bioweapons --- Contaminated food --- Foods, Contaminated --- Fungal toxins --- Pharmacology. --- Biochemistry. --- Biochemistry, general. --- Biotechnology. --- Weapons of mass destruction --- Biosecurity --- Contamination (Technology) --- Food adulteration and inspection --- Fungal metabolites --- Microbial toxins --- Mycotoxicoses --- Toxigenic fungi

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Adherence to regulatory limits for mycotoxins in agricultural commodities is important to safeguard consumers and to permit trade in affected commodities across international borders. Reliable estimates of mycotoxin concentrations are required to implement regulatory decisions on the suitability of lots of produce for consumption or trade. Effective schemes to test for mycotoxins depend not only upon sound analytical methods, but also on well designed and implemented sampling plans. This manual provides information to food analysts and regulatory officials on effective sampling plans to detect mycotoxins in food. The concepts of uncertainty and variability in mycotoxin test procedures are discussed as well as the importance of ensuring that samples are representative of the lot being sampled, and the consequences of a poorly designed sampling plan on the reliability of the measured levels of mycotoxins, possibly resulting in legal disputes and barriers to trade.

Life Sciences. --- Agriculture. --- Food Science. --- Environmental Monitoring/Analysis. --- Life sciences. --- Food science. --- Sciences de la vie --- Agriculture --- Mycotoxins. --- Food contamination. --- Agricultural chemistry. --- Monitoring/Environmental Analysis. --- Science --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Food—Biotechnology. --- Environmental monitoring. --- Biomonitoring (Ecology) --- Ecological monitoring --- Environmental quality --- Monitoring, Environmental --- Applied ecology --- Environmental engineering --- Pollution --- Measurement --- Monitoring

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This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume.

Food --- Sanitary microbiology. --- Microbiology. --- Food Microbiology --- Microbiology, Food --- Bacteriology, Sanitary --- Sanitary bacteriology --- microbiology --- Bacteriology --- Voedingsmiddelen ; microbiologie --- Industrial microbiology --- Medical microbiology --- Sanitation --- Microbial contamination --- Sanitary microbiology --- Food Microbiology. --- Food contamination. --- Drug Resistance, Microbial. --- Public Health. --- Preservation. --- Drug Resistance, Microbial --- Public Health --- Food parasitology

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For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively ¦researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

General biochemistry --- voedingsleer --- voedingschemie --- Applied chemical analysis --- Food science and technology --- Nutritionary hygiene. Diet --- landbouw --- biochemie --- analytische chemie --- Agriculture. Animal husbandry. Hunting. Fishery --- voedingsmiddelenindustrie --- Biotechnology --- Food --- Aliments --- Analysis. --- Analyse --- EPUB-LIV-FT LIVCHIMI SPRINGER-B --- Beverages --- Food Additives. --- Food Analysis. --- Food Contamination. --- Agrotechnology and Food Sciences. Food Sciences --- analysis. --- Food Chemistry. --- Food Analysis --- Food Contamination --- 547.9 --- 613.2 --- 641.1 --- 664 --- 547.9 Natural substances. Substances of unknown composition --- Natural substances. Substances of unknown composition --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Foodstuffs from the point of view of properties. Nutritional value --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- Additive, Food --- Additives, Food --- Food Additive --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Analysis --- analysis --- Hygiene of nutrition (diet) --- Chemistry --- Composition --- foods --- food composition --- water --- Amino acids --- proteins --- peptides --- Enzymes --- Lipids --- Carbohydrates --- Flavour compounds --- Vitamins --- minerals --- Food additives --- Biological contamination --- Chemical contamination --- milk --- Milk products --- Eggs --- Meat --- oils --- Cereals --- Vegetables --- Vegetable legumes --- Fruit --- Sugar --- Honey. --- Alcoholic beverages --- Coffee. --- Tea --- Spices --- Salts --- Vinegar --- Food Additives --- Food analysis --- Cacao --- Poisson