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Encyclopedia of Food Mycotoxins
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 are listed, including data on the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food.
Mycotoxins in Animal Products
This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat. Foodstuffs of plant origin that play only a minor role in mycotoxin contamination, such as asparagus, are also covered. Mycotoxins in Animal Products - Milk and Milk Products, and Meat comprises: More than 100 new publications and 300 publications in all Single chapter overview with all mycotoxins and each foodstuff that is contaminated Coverage of "co-contamination," showing the co-occurrence of mycotoxins in a foodstuff, where possible Coverage of "further contamination,“ describing further foodstuffs with their mycotoxins documented, where possible List of articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination
Mycotoxins in Plants and Plant Products
This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp. and Alternaria spp., or storage fungi such as Aspergillus spp. and Penicillium spp., which can grow on/in stored commodities and are able to produce mycotoxins. In the worst case, these fungi produce secondary metabolites called mycotoxins, which can be very harmful to humans and animals when, for example, they are consumed through food due to their various negative effects on several organs in both humans and animals. Mycotoxins in Plants and Plant Products: Cereals and Cereal Products lists the predisposition of a foodstuff for mycotoxin contamination, as well as the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of this kind of foodstuff. It includes both alphabetical and numerical lists of literature.
Mycotoxins in Feedstuffs
Mycotoxins are substances produced from fungal secondary metabolic processes. They impair animal health, thereby causing great economic losses of livestock through disease. Livestock come into contact with mycotoxins through contaminated feedstuff. Feedstuff is any of the constituent nutrients of an animal ration. The plants used in feed, such as grains, oil seeds, nuts, and root crops, are susceptible to mycotoxin contamination. Mycotoxins in Feedstuffs lists (in the style of a dictionary) feeds which have been reported to have been contaminated with mycotoxins, including data on the degree of contamination, the concentration of the toxins, and the country of origin and/or detection of the contaminated feed. This second edition will feature: - More than 180 new publications concerning mycotoxins in feedstuffs. - A more efficient organization of the content, making the book easier to use in daily practice. - A single-chapter overview of mycotoxins in the corresponding feedstuffs.
Natural Mycotoxin Contamination in Humans and Animals
This book presents a review of the existing literature on natural mycotoxins to create a comprehensive reference for mycotoxin levels. Each entry includes contamination, concentration rate, mostly mean mycotoxin concentration of organs (human and animal) and country of origin of the sample. Due to the serious spoilage and health issues the presence of mycotoxins can cause, it is imperative that corresponding scientists, health institutions and the food and feed industries have a more qualified understanding of mycotoxins in living things. To this end, Natural Mycotoxin Contamination in Humans and Animals provides an excellent resource. The present book complements the series of the author’s previous books, Mycotoxins in Feedstuffs and Mycotoxins in Foodstuffs, in that it is a review of the literature to create a comprehensive reference for mycotoxin levels. As with Mycotoxins and their Metabolites in Humans and Animals, the focus remains the same, but the scope now covers natural mycotoxins only. Comprehensive reference of natural mycotoxin levels in humans and animals Easy-to-use database of mycotoxins Each entry is comprehensive
Mycotoxins and Their Metabolites in Humans and Animals
A mycotoxin is a toxin produced by a fungus under special conditions of moisture and temperature. These fungi are aerobic and microscopic and, moreover, may colonize many kinds of food from the field to the table. Mycotoxins are not only a spoilage issue for food, but in high doses can be a serious health threat for humans. The book will be similar to Weidenborner’s previous two books - “Mycotoxins in Feedstuffs” and “Mycotoxins in Foodstuffs” - in that it will be a review of the literature to create a comprehensive reference for mycotoxin levels. It will be his third (and last) book on the topic, this time focusing on the incidence of a mycotoxin in humans and/or animals (natural or artificial incidence). Each entry will include contamination, concentration rate, mean concentration of organs (humans and animals) with a mycotoxin, as well as sample constitution (where possible) and country of origin of the sample.
Mycotoxins in Foodstuffs
Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins. They can be very harmful to humans and animals when for example they are consumed through food. Mycotoxins have various negative effects on several organs in humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin ...
Teaching ESL Composition
In keeping with the spirit of the first edition, Teaching ESL Composition: Purpose, Process, and Practice, Second Edition presents pedagogical approaches to the teaching of ESL composition in the framework of current theoretical perspectives on second language writing processes, practices, and writers. The text as a whole moves from general themes to specific pedagogical concerns. A primary goal is to offer a synthesis of theory and practice in a rapidly evolving community of scholars and professionals. The focus is on providing apprentice teachers with practice activities that can be used to develop the complex skills involved in teaching second language writing. Although all topics are fir...
Angewandte Botanik
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Nanobiotechnology for Food Processing and Packaging
Nanobiotechnology for Food Processing and Packaging covers nanomaterials' application as an eco-friendly, greener, cost-effective and easy handling and management approach that can help prevent various high-level physical, biological and chemical contamination in foodstuff. Written by experts from a multidisciplinary perspective, each chapter addresses nanomaterials' application as a sustainable tool for the management of uncountable food processing and packaging challenges. Sections focus on nanobiotechnology in processing and packaging, considering food quality, safety and management aspects. The book also highlights various preparative methods and antimicrobial/antifungal activities, incl...
