My Library

University LibraryCatalogue

Limit search to items available for borrowing or consultation
Look for full text

Search Discovery

Search Trove

Add record to RefWorks


Title Masked mycotoxins in food : formation, occurrence and toxicological relevance / editors: Chiara Dall'Asta, Franz Berthiller.

Published [Cambridge] : Royal Society of Chemistry, [2015]


Location Call No. Status
Physical description 1 online resource.
Series Issues in toxicology ; 24
Issues in toxicology ; 24.
Notes Includes index.
Summary The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and foodstuffs. Masked mycotoxins are modified mycotoxins, due to this modification many cannot be detected using standard analytical techniques, for example HPLC and ELISA, and further research is needed to understand the health risks and threats from these modified compounds.Masked mycotoxin research is an area of toxicological research that has gained significant interest and momentum in recent years. The aim of this book is to provide a full picture of the topic, from the masked mycotoxin formation in plants to their catabolic fate in humans. The book also provides new insights and will highlight possible gaps in the knowledge base of this relatively new area. Edited and written by World renowned experts working within the field, this book is of interest to toxicologists and biochemists, but also food scientists and agricultural researchers working in industry and academia.
Notes Online resource; title from title details screen (Royal Society of Chemistry, viewed November 19, 2015).
Other author Dall'Asta, Chiara, editor.
Berthiller, F. (Franz), editor.
Royal Society of Chemistry (Great Britain)
Subject Mycotoxins.
Food -- Analysis.
Food -- Analysis.
Electronic books.
Electronic books.
ISBN 9781782622574