Mycotoxins in Plants and Plant Products : Cereals and Cereal 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 Alternari...

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Bibliographic Details
Main Author: Weidenbörner, Martin. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Subjects:
Chemistry.
Food > Biotechnology.
elektronické knihy
electronic books
ISBN: 9783319467153
Physical Description: 1 online resource (LV, 822 p.)

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Table of contents

LEADER 02821nam a22003495i 4500
001 100588
003 CZ-ZlUTB
005 20210118172414.0
006 m o d
007 cr nn 008mamaa
008 170511s2017 gw | s |||| 0|eng d
020 |a 9783319467153 
024 7 |a 10.1007/978-3-319-46715-3  |2 doi 
100 1 |a Weidenbörner, Martin.  |e author. 
245 1 0 |a Mycotoxins in Plants and Plant Products :  |b Cereals and Cereal Products /  |c by Martin Weidenbörner. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (LV, 822 p.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
505 0 |a Preface -- How to Handle the Book -- Acknowledgements -- Abbreviations -- 1. Mycotoxin Contamination of Cereals and Cereal Products -- 2. Further Mycotoxins and Microbial Metabolites -- 3. Mycotoxins and Their Cereal and Cereal Product Spectrum -- 4. Cereals and Cereal Products and Their Mycotoxins -- 5. Mycotoxin Contamination in Conventional and Organic Farming -- Alphabetical Bibliography -- Numerical Bibliography -- Index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
650 0 |a Chemistry. 
650 0 |a Food  |x Biotechnology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319467139 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-46715-3  |y Plný text 
992 |c NTK-SpringerCHEMS 
999 |c 100588  |d 100588 

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