rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Mycotoxins in Foodstuffs
  name:
    name part: Weidenbörner, Martin.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: xxu
    date issued: 2013
    edition: 2nd ed. 2013.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XCII, 739 p. online resource.
  abstract: 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. 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 for each case of mycotoxin contamination of food. Major updates to this second edition include: - More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all) - A single chapter overview of mycotoxin(s) in the corresponding foodstuff - The co-occurrence of mycotoxins in a foodstuff has been listed where possible - Numerical and alphabetical literature - Organic and conventional foods of a publication have been listed separately where possible - Numerous entries described in much greater detail - Each analyzed foodstuff has a separate entry per year where possible.
  table of contents: Introduction to Mycotoxins in Foodstuffs -- Abbreviations -- Chapter 1.Acha.
  note: by Martin Weidenbörner.
  subject:
    topic: Chemistry
  subject:
    topic: Pharmacology
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Microbiology
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Pharmacology/Toxicology
  subject:
    topic: Microbiology
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9781461487272
  identifier: http://dx.doi.org/10.1007/978-1-4614-8727-2
  record info:
    record creation date: 140123
    record change date: 20151204141849.0
    record identifier: 978-1-4614-8727-2