Food safety & mycotoxins / Aibo Wu, editor.
Wu, Aibo, editor.
2019
QR115
Available Online

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Title Food safety & mycotoxins / Aibo Wu, editor.
ISBN 9789813290389 (electronic book)
9813290382 (electronic book)
9789813290372
9813290374
DOI https://doi.org/10.1007/978-981-32-9038-9
https://doi.org/10.1007/978-981-32-9
Published Singapore : Springer, 2019.
Language English
Description 1 online resource (x, 169 pages) : illustrations.
Other Standard Identifiers 10.1007/978-981-32-9038-9 doi
10.1007/978-981-32-9
Call Number QR115
Dewey Decimal Classification 641.3001/579
Summary 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.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed November 12, 2019).
Added Author Wu, Aibo, editor.
Available in Other Form Print version: 9789813290372
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
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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.

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