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Mycotoxins in Fruits and Vegetables / Golan, Rivka Barkai & Paster, Nachman (Eds.)
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Mycotoxins in Fruits and Vegetables
Golan, Rivka Barkai & Paster, Nachman (Eds.)
 
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List Price : US$ 114.43
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  Book ID : 41539
  ISBN-10 : 93-81269-74-2 / 9381269742
  ISBN-13 : 978-93-81269-74-9 / 9789381269749
  Place of Publication : Delhi
  Year of Publication : 2012
  Edition : (First Edition)
  Language : English
  ix, 395p., 25 cm.
   
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 CONTENTS
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CONTENTS:-
1. Risk Assessment and Safety Evaluation of Mycotoxins in Fruits.
2. Economic Aspects of Mycotoxins in Fruits and Vegetables.
3. Regulations and Limits for Mycotoxins in Fruits and Vegetables.
4. Factors Affecting Mycotoxin Production in Fruits.
5. Diffusion of Mycotoxins in Fruits and Vegetables.
6. Aspergillus Mycotoxins.
7. Penicillium Mycotoxins.
8. Alternaria Mycotoxins.
9. Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables.
10. Detection of Penicillium, Aspergillus, and Alternaria Species in Fruits and Vegetables.
11. Detection and Determination of Ochratoxin A in Grape Products.
12. Detection and Determination of Patulin in Fruits.
13. Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables.
14. Chemical Control of Mycotoxigenic Fungi.
15. Physical Control of Mycotoxigenic Fungi.
16. Biological Control of Mycotoxigenic Fungi in Fruits.
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 DESCRIPTION
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Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food.

Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control.

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