Mycotoxins in Food and Beverages Iinnovations and Advances
"Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transf...
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| Other Authors: | , , , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton
CRC Press
2021
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| Series: | Food biology series
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| Subjects: | |
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| Summary: | "Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed"-- |
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| Physical Description: | xvi, 292 pages illustrations 24 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780367422097 (hbk) 9780367682804 (pbk) |