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Mycotoxins and Food Safety

Overview of attention for book
Cover of 'Mycotoxins and Food Safety'

Table of Contents

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    Book Overview
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    Chapter 1 Relevance of Mycotoxins in the Food Supply and in the Built Environment: Introduction
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    Chapter 2 Biology and ecology of mycotoxigenic Aspergillus species as related to economic and health concerns.
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    Chapter 3 Aspects of the Ecology of Fusarium Toxins in Cereals
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    Chapter 4 Biology and Ecology of Toxigenic Penicillium Species
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    Chapter 5 Chemistry and Toxicology of Molds Isolated from Water-Damaged Buildings
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    Chapter 6 Biological Control of Fusarium Head Blight of Wheat and Deoxynivalenol Levels in Grain Via Use of Microbial Antagonists
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    Chapter 7 Analytical Aspects of Mycotoxins: Introduction
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    Chapter 8 Sampling Wheat for Deoxynivalenol
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    Chapter 9 Novel Assays and Sensor Platforms for the Detection of Aflatoxins
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    Chapter 10 Electrospray Mass Spectrometry for Fumonisin Detection and Method Validation
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    Chapter 11 Recent Advances in Analytical Methodology for Cyclopiazonic Acid
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    Chapter 12 Methods of Analysis for Ochratoxin A
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    Chapter 13 HPLC Detection of Patulin in Apple Juice with GC/MS Confirmation of Patulin Identity
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    Chapter 14 Methods for the Determination of Deoxynivalenol and other Trichothecenes in Foods
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    Chapter 15 Processing Effects On Mycotoxins: Introduction
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    Chapter 16 Characterization of Clay-Based Enterosorbents for the Prevention of Aflatoxicosis
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    Chapter 17 Effect of Processing on Aflatoxin
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    Chapter 18 Effect of Processing on Deoxynivalenol and other Trichothecenes
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    Chapter 19 Effect Of Processing on Ochratoxin A (OTA) Content of Coffee
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    Chapter 20 Stability of Fumonisins in Food Processing
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    Chapter 21 Effects of Processing on Zearalenone
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    Chapter 22 Mycotoxins and Fermentation - Beer Production
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    Chapter 23 Toxicity, Risk Assessment and Regulatory Aspects of Mycotoxins: Introduction
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    Chapter 24 Aflatoxin, hepatitis and worldwide liver cancer risks.
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    Chapter 25 Risk Assessment of Deoxynivalenol in Food: Concentration Limits, Exposure and Effects
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    Chapter 26 Risk Assessment of Ochratoxin: Current Views of the European Scientific Committee on Food, the Jecfa and the Codex Committee on Food Additives and Contaminants
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    Chapter 27 Worldwide Regulations for Mycotoxins
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    Chapter 28 Economic Changes Imposed by Mycotoxins in Food Grains: Case Study of Deoxynivalenol in Winter Wheat
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    Chapter 29 U.S. Perspective on mycotoxin regulatory issues
Overall attention for this book and its chapters
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12 news outlets
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1 blog
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1 policy source
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2 X users
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5 Wikipedia pages

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Title
Mycotoxins and Food Safety
Published by
Springer US, January 2002
DOI 10.1007/978-1-4615-0629-4
ISBNs
978-1-4613-5166-5, 978-1-4615-0629-4
Editors

Jonathan W. DeVries, Mary W. Trucksess, Lauren S. Jackson

X Demographics

X Demographics

The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 3 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 3 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 1 33%
Unknown 2 67%
Readers by discipline Count As %
Biochemistry, Genetics and Molecular Biology 1 33%
Unknown 2 67%