LEADER 03895nam  2201237z- 450 
001 9910557299203321
005 20231214133336.0
035   $a(CKB)5400000000041047
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68968
035   $a(EXLCZ)995400000000041047
100   $a20202105d2020      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aMycotoxins in Feed and Food Chain$ePresent Status and Future Concerns
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020
215   $a1 electronic resource (224 p.)
311   $a3-03936-874-5 
311   $a3-03936-875-3 
330   $aThe book deals with mycotoxins, their presence in various types of food, and how to prevent their presence in food . In addition to well-known molecules, such as aflatoxins or fumonisins, some contributors have dealt with emerging mycotoxins (e.g., alternaria toxins, botryodiplodin). Readers of the book can also find a new approach to reducing aflatoxins and fumonisins in food. In conclusion, the book presents both new mycotoxins and new information on old mycotoxins.
517   $aMycotoxins in Feed and Food Chain 
606   $aHumanities$2bicssc
606   $aSocial interaction$2bicssc
610   $aAtlantic salmon
610   $azebrafish
610   $aliquid chromatography high-resolution mass spectrometry
610   $amycotoxins
610   $aphytoestrogens
610   $aplant-based feed
610   $arice
610   $asterigmatocystin
610   $aSTC
610   $adeoxynivalenol
610   $aDON
610   $agrowing season
610   $aazoxystrobin
610   $afungicide
610   $aFumonisins
610   $aFusarium spp.
610   $afood contamination
610   $ahealth issues
610   $asecondary metabolites
610   $aAflatoxins
610   $abinding
610   $afood safety
610   $abiocontrol
610   $afood discipline
610   $aergot alkaloids
610   $aergochromes
610   $asecalonic acid
610   $acereals
610   $atetrahydroxanthones
610   $aClaviceps
610   $aaflatoxin
610   $amycotoxin
610   $ablack soldier fly
610   $aBSFL
610   $aHermetia illucens
610   $aS9 fraction
610   $acytochrome P450
610   $ametabolic conversion
610   $aenzyme induction
610   $aAlternaria mycotoxins
610   $acombinatory effects
610   $acombined toxicity
610   $aco-occurrence
610   $abioactive compounds
610   $afungi
610   $aphaseolinone
610   $aLC/MS
610   $asoybean
610   $acharcoal rot disease
610   $aroot infection mechanism
610   $aFusarium species
610   $atoxigenic profile
610   $amycotoxin migration
610   $asweet pepper
610   $afungal disease
610   $afumonisin
610   $ahuman exposure
610   $amaize products
610   $abotryodiplodin
610   $aroot toxicity
610   $aMacrophomina phaseolina
610   $ahydroponic culture
610   $aAMF1
610   $ainfant formulae
610   $aestimated daily intake
610   $acarcinogenic risk index
610   $aMonterrey (Mexico)
610   $aT-2 toxin
610   $aHT-2 toxin
610   $adeoxynivalenol (DON)
610   $aenniatin B (EnnB)
610   $asize sorting
610   $aunprocessed cereals
615  7$aHumanities
615  7$aSocial interaction
700   $aRossi$b Filippo$4edt$0331408
702   $aRossi$b Filippo$4oth
906   $aBOOK
912   $a9910557299203321
996   $aMycotoxins in Feed and Food Chain$93039991
997   $aUNINA