عنوان
پدید آورنده
موضوع
رده
RA1242.M94 .M93 2004eb
RA1242
.
M94
.
M93
2004eb
کتابخانه
محل استقرار
1855737337
1855739089
9781855737334
9781855739086
0849325579
1280373075
1591249252
9780849325571
9781280373077
9781591249252
b745953
Mycotoxins in food :
[Book]
detection and control /
edited by N. Magan and M. Olsen.
Cambridge, Eng. :
Woodhead Pub.,
2004.
1 online resource.
Woodhead Publishing in food science and technology
Includes bibliographical references and index.
Front Cover; Mycotoxins in Food: Detection and Control; Copyright Page; Table of Contents; Preface; Contributor contact details; Part I: Measuring risks; Chapter 1. Risk assessment and risk management of mycotoxins in food; 1.1 Introduction to risk assessment of mycotoxins; 1.2 Hazard identification; 1.3 Hazard characterization; 1.4 Exposure assessment; 1.5 Risk characterization and evaluation; 1.6 Risk management of mycotoxins; 1.7 Conclusion; 1.8 References; Chapter 2. Modelling exposure to mycotoxins; 2.1 Introduction: quality and availability of data.
2.2 Deterministic methods for assessing mycotoxin exposure2.3 Probabilistic modelling techniques for assessing mycotoxin exposure; 2.4 Conclusions; 2.5 References; Chapter 3. Current regulations governing mycotoxin limits in food; 3.1 Introduction: regulating mycotoxins in food; 3.2 Factors affecting mycotoxin regulation in the food industry; 3.3 Case study: international inquiry into mycotoxin regulations in 2002/2003; 3.4 Conclusion; 3.5 Sources of further information and advice; 3.6 Acknowledgement; 3.7 References; Chapter 4. Sampling for mycotoxins.
4.1 Introduction: mycotoxin sampling definition and uncertainty4.2 Methods of sample selection; 4.3 Reducing random variation in the mycotoxin test procedure; 4.4 Designing mycotoxin sampling plans; 4.5 Conclusions; 4.6 References; Chapter 5. Mycotoxin analysis: current and emerging technologies; 5.1 Introduction: controlling and analysing mycotoxins; 5.2 Commercial and alternative techniques for analysing mycotoxins; 5.3 Applying new technologies to the analysis of mycotoxins; 5.4 Conclusions; 5.5 Acknowledgement; 5.6 References; Chapter 6. Rapid detection of mycotoxigenic fungi in plants.
6.1 Introduction6.2 Agriculturally significant mycotoxins and their associated fungal species; 6.3 Conventional methods for identifying mycotoxigenic fungi in plants; 6.4 Using immunological and nucleic acid hybridization assays to detect mycotoxigenic fungi; 6.5 Polymerase chain reaction (PCR)-based assays fo rdetecting mycotoxigenic fungi; 6.6 Using mycotoxin biosynthetic gene clustering for identifying mycotoxins; 6.7 Combination assays and alternatives to PCR; 6.8 Future trends; 6.9 Sources of further information and advice; 6.10 Acknowledgements; 6.11 References.
Part II: Controlling risksChapter 7. The use of HACCP in the control of mycotoxins: the case of cereals; 7.1 Introduction: hazards and HACCP systems; 7.2 Preparing a HACCP plan; 7.3 Applying HACCP systems to mycotoxin control; 7.4 Mycotoxin risks in wheat; 7.5 Pre-harvest mycotoxin control strategies; 7.6 Mycotoxin control during harvest and post-harvest handling of wheat; 7.7 Mycotoxin control during primary and secondary processing of wheat; 7.8 References; Chapter 8. Environmental conditions affecting mycotoxins; 8.1 Introduction.
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Mycotoxins are toxic compounds produced by fungi. They are produced in foods of plant origin and pose a significant contamination risk in cereal and other foods. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain.
00051468
1855737337
Food contamination.
Mycotoxins.
Contamination des aliments.
Contrôle des produits alimentaires.
Food contamination.
MEDICAL-- Toxicology.
Mycotoxins.
Production alimentaire.
Traitement des aliments.
MED-- 096000
TDCT
615
.
95295
22
RA1242
.
M94
.
M93
2004eb
Magan, N., (Naresh)
Olsen, M., (Monica)
20201204061125.0
pn
مطالعه متن کتاب [Book]
Y
