Mycotoxins in fruits and vegetables
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....
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| Language: | English |
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San Diego, California:
Academic Press,
c2008.
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| Subjects: |
Table of Contents:
- 1. Risk management and safety evaluation of mycotoxins in fruits
- 2. Economic aspects of mycotoxins in fruits and vegetables
- 3. Regulations and limits for mycotoxins production in fruits and vegetables
- 4. Factors affecting mycotoxins 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 on 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 and fruit products
- 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
- 17. Effect of processing on the mycotoxin content in fruit juice
- 18. Means to prevent contamination with patulin in apple-derived produce and with ochratoxin A in wines