Mycotoxins in Fruits and Vegetables
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48 940 Ft
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Product details:
- Publisher Elsevier Science
- Date of Publication 16 May 2008
- ISBN 9780123741264
- Binding Hardback
- No. of pages408 pages
- Size 228x152 mm
- Weight 660 g
- Language English 0
Categories
Long description:
Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food.Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control.
MoreTable of Contents:
1. Risk Assessment and Safety Evaluation of Mycotoxins in Fruits
Paola Battilani, Carlo Barbano, and Antonio Logrieco
2. Economic Aspects of Mycotoxins in Fruits and Vegetables
Mary Ann Dombrink-Kurtzman
3. Regulations and Limits for Mycotoxins in Fruits and Vegetables
H.P. van Egmond and M.A. Jonker
4. Factors Affecting Mycotoxin Production in Fruits
Lauren S. Jackson and Fadwa Al-Taher
5. Diffusion of Mycotoxins in Fruits and Vegetables
Patrizia Restani
6. Aspergillus Mycotoxins
Rivka Barkai-Golan
7. Penicillium Mycotoxins
Rivka Barkai-Golan
8. Alternaria Mycotoxins
Rivka Barkai-Golan
9. Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables
Jï¿1⁄2nos Varga, Jos Houbraken, Robert A. Samson, and Jens C. Frisvad
10. Detection of Penicillium, Aspergillus, and Alternaria Species in Fruits and Vegetables
Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan
11. Detection and Determination of Ochratoxin A in Grape Products
Armando Venï¿1⁄2ncio
12. Detection and Determination of Patulin in Fruits
Myrna Sabino
13. Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables
Virginia Fernï¿1⁄2ndez Pinto
14. Chemical Control of Mycotoxigenic Fungi
Sonia Marï¿1⁄2n, Antonio J. Ramos, Vicente Sanchos
15. Physical Control of Mycotoxigenic Fungi
Elazar Fallik
16. Biological Control of Mycotoxigenic Fungi in Fruits
Raffaello Castoria, Sandra A. I. Wright, and Samir Droby
17. Effect of Processing on the Mycotoxin Content in Fruit Juice
Gordon S. Shephard and Hester F. Vismer
18. Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines
Nachman Paster
