Overview
The first complete reference covering relevant toxin producing fungi in foodstuff
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Table of contents (1 chapter)
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Front Matter
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Back Matter
Keywords
About this book
Due to the serious spoilage and health issues the presence of mycotoxins can cause, it’s imperative that the food industry has a basic understanding fungi and their corresponding mycotoxins.
An indispensable resource, Mycotoxins in Foodstuffs gives an in depth overview by listing the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination for each commodity. In addition, the book shows whether or not food is predisposed for mycotoxin contamination.
Reviews
From the reviews:
"This book can serve as a useful tool … because it responds exactly to what is strictly expected from the title: Mycotoxins in Foodstuffs. … It consists of a rather comprehensive list of foodstuffs with over 700 main entries listed in alphabetical order from Acha to Yogurt. … In summary, this book, written in an typical format, may be a practical source of information on the occurrence of a variety of mycotoxins … ." (P.A. Burdaspal, World Mycotoxin Journal, Vol. 1 (3), August, 2008)
Editors and Affiliations
Bibliographic Information
Book Title: Mycotoxins in Foodstuffs
Editors: Martin Weidenboörner
DOI: https://doi.org/10.1007/978-0-387-73689-1
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2008
Hardcover ISBN: 978-0-387-73688-4Published: 26 November 2007
Softcover ISBN: 978-1-4419-2528-2Published: 29 October 2010
eBook ISBN: 978-0-387-73689-1Published: 26 December 2007
Edition Number: 1
Number of Pages: XIV, 504
Topics: Food Science, Analytical Chemistry, Microbiology