A mycotoxin is a toxic secondary metabolite produced by organisms of the fungus kingdom, commonly known as moulds. Agricultural products, particularly a wide variety of grains, in the field as well as during storage, are the main source of mycotoxin production in the food chain. Contact with mycotoxins can produce acute and chronic effects which span from serious injurious effects on the central nervous, pulmonary and cardiovascular systems to death. In this book, the authors present topical research in the study of the properties, applications and hazards of mycotoxins including:: the impact of deoxynivalenol on human cells; electroanalytical properties of mycotoxins and their determinations in the agroalimentary system; the chemistry and biology of myctotoxins from rice false smut pathogen and the quecher method for the extraction of trichothecenes in coffee and spices.
Preface; Biological Strategy Applied to Maize Preharvest Agroecosystem in Argentina to Prevent Fumonisin Contamination; Impacts of Deoxynivalenol (DON) on Human cells:: Oxidative Stress, Misregulation of Histone Methyl-transferases, HOX Genes, & Epigenetics; Electroanalytical Properties of Mycotoxins & their Determinations in the Agroalimentary System; Chemistry & Biology of Mycotoxins from Rice False Smut Pathogen; Quechers Method for the Extraction of Trichothecenes in Coffee & Spices; Desoxynivalenol Quantification in Human Urine; Risk Management of Ochratoxin A (OTA) through the Whole Food Chain; Index.
Comments (0)
Your review appreciation cannot be sent
Report comment
Are you sure that you want to report this comment?
Report sent
Your report has been submitted and will be considered by a moderator.