Overview
- Clearly structured reference book
- Easy access to any information on mycotoxins and their effects
- Overview on potential risks for food
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Keywords
Table of contents (25 chapters)
Reviews
From the reviews:
"The Encyclopedia of Food Mycotoxins provides an excellent reference text for all those working in the field of mycotoxins … . It is a text that will be welcomed by both researchers and those involved in food production alike. The layout of the text is simple to follow and information can be easily sourced. … Overall, this is a valuable text that provides a wealth of vital information for all those concerned about the occurrence and effects of mycotoxins." (Sheila M. Maxwell, Nutrition Bulletin, Vol. Issue 26, 2001)
"The main emphasis of the present book is an alphabetical list and overview of all foods which have been reported to be contaminated with mycotoxins. Data on the degree of contamination, the concentration of the toxins, the country of origin and/or detection of the contaminated food are included. … This book is a valuable supplement in the library of specialists in this scientific field, especially microbiologists, food technologists and chemists." (Advances in Food Science, Vol. 24 (1), 2002)
"This monograph contains special information regarding mycotoxin contamination of foodstuffs. The book is structured alphabetically. Food relevant mycotoxins and their fungal sources are described. Different information regarding chemical data, toxicity, natural occurrence and possible mycotoxicosis of food relevant mycotoxins, including ergot alkaloids, are presented. … As the author indicated in the preface, in general, this book may be used specifically ‘to find out quickly whether a foodstuff is contaminated by a specific mycotoxin’." (E. Razzazi, Die Nahrung/Food, Vol. 45 (4), 2001)
"The book shows an excellent overview of all foods which have been reported to be contaminated with mycotoxins showing the degree of contamination and the concentration of mycotoxins as well as the country of origin and detection of the contaminated food. … The ‘Encyclopedia of Food Mycotoxins’ is a worthwhilework of references that gives interesting and important data and information for food scientists and for all interested researchers or students in the field of food science, health services or biology." (Susanne Miescher Schwenninger, BioWorld, Issue 1, 2002)
"Clearly structured reference book. Easy access to any information on mycotoxins and their effects. All foods which have been reported to be contaminated with mycotoxins are listed, including data on the degree of contaminations, the concentration of the toxins and the country of origin and/or detection of the contaminated food. All relevant toxin producing fungi, their natural occurrence … their chemical data and toxicity are treated comprehensively. For each mycotoxin, reference is given to the food at risk." (Revue de Medicine Veterinaire, Vol. 152 (6), 2001)
Authors and Affiliations
Bibliographic Information
Book Title: Encyclopedia of Food Mycotoxins
Authors: Martin Weidenbörner
DOI: https://doi.org/10.1007/978-3-662-04464-3
Publisher: Springer Berlin, Heidelberg
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag Berlin Heidelberg 2001
Hardcover ISBN: 978-3-540-67556-3Published: 13 March 2001
Softcover ISBN: 978-3-642-08703-5Published: 01 December 2010
eBook ISBN: 978-3-662-04464-3Published: 09 March 2013
Edition Number: 1
Number of Pages: XII, 294
Topics: Food Science, Microbiology, Biotechnology, Nutrition, Pharmacology/Toxicology, Medical Microbiology