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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

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CABI Book Chapter Info
Cover for Mycotoxins.

This chapter discusses the different classes of mycotoxins (i.e., aflatoxins, ochratoxins, trichothecenes, ergot alkaloids, patulin, fumonisins, zearalenone), their formation and important toxic effects, as well as related regulatory legislation for their control in food products.

Author(s)
Brimer, L.
ISBN
2011 CABI (H ISBN 9781845936761)
Type
Book chapter
CABI Book Chapter Info
Cover for An overview of ochratoxin research.

This book chapter initially discusses the occurrence and legislation of ochratoxins in agricultural products (cereals, meat, cheese, grapes, wine, coffee, cocoa, spices, figs). Then, a list of ochratoxin-producing organisms is presented. Next, the chapter discusses the chemistry and biosynthesis of ...

Author(s)
Varga, J.; Kocsubé, S.; Péteri, Z.; Samson, R. A.
ISBN
2009 CABI (H ISBN 9781845935344)
Type
Book chapter
CABI Book Chapter Info
Cover for Spoilage yeasts and other fungi: their roles in modern enology.

This book chapter discusses the following: fungal threats in modern winemaking (ochratoxin A), yeast threats to wine quality, and the prevention and control of spoilage yeasts are discussed.

Author(s)
Malfeito-Ferreira, M.; Loureiro, V.
ISBN
2009 CABI (H ISBN 9781845935344)
Type
Book chapter
CABI Book Chapter Info
Cover for Mycotoxins in poultry feeds.

This chapter discusses the problems associated with the contamination of feeds with mycotoxins such as aflatoxins, cyclopiazonic acid, sterigmatocystin, citrinin, fumonisins, ochratoxins, oosporein, T-2 toxin, vomitoxin and zearalenone. The occurrence and impact of aflatoxicosis in the health and...

Author(s)
Daghir, N. J.
ISBN
2008 CABI (H ISBN 9781845932589)
Type
Book chapter
CABI Book Chapter Info
Cover for Mycotoxins in organic and conventional foods and effects of the environment.

This review aims to compare current published data on amounts of mycotoxins in organic and conventional foods. The effects of the environment on mycotoxins in organic and conventional foods are discussed. Mycotoxins considered include patulin, ochratoxin A and fusarium.

Author(s)
Olsen, M.
ISBN
2008 CABI (H ISBN 9781845934590)
Type
Book chapter; Conference paper
CABI Book Chapter Info
Cover for Mycotoxin contamination in foods in West and Central Africa.

Mycotoxins, natural toxic metabolites of fungi produced under favorable conditions on a wide range of foods and feeds are a world-wide problem. The five most important groups of mycotoxins are aflatoxins, fumonisins, ochratoxin A, zearalenone and deoxynivalenol. The weather conditions in most West...

Author(s)
Kpodo, K. A.; Bankole, S. A.
ISBN
2008 CABI (H ISBN 9781845930820)
Type
Book chapter
CABI Book Chapter Info
Cover for Mycotoxin concentration data quality: the role of sampling.

Sound strategies for the meaningful evaluation of mycotoxin contamination should include: (i) identification of the sites (where) and time (when) that lots are to be sampled, and (ii) a protocol to ensure that the test sample is representative of the lot from which it was taken. In this chapter we...

Author(s)
Miraglia, M.; Santis, B. de; Pannunzi, E.; Debegnach, F.; Brera, C.
ISBN
2008 CABI (H ISBN 9781845930820)
Type
Book chapter
CABI Book Chapter Info
Cover for Management of ochratoxin A in the cocoa supply chain: a summary of work by the CAOBISCO/ECA/FCC working group on ochratoxin A.

The presence of ochratoxin A in cocoa products has been reported. This chapter describes work by the European chocolate and cocoa industry and trade to determine where ochratoxin A enters the cocoa supply chain and how to minimize it. Ochratoxin A can be found in beans from most producing...

Author(s)
Gilmour, M.; Lindblom, M.
ISBN
2008 CABI (H ISBN 9781845930820)
Type
Book chapter
CABI Book Chapter Info
Cover for Prevention of ochratoxin A in grapes and wine.

Ochratoxin A has been frequently detected in grapes and its derived products since 1996, with contamination limits fixed by the European Commission for dried vine fruits, wine and grape juice to protect consumers. Ochratoxin A is produced in vineyards, primarily by Aspergillus carbonarius....

Author(s)
Battilani, P.
ISBN
2008 CABI (H ISBN 9781845930820)
Type
Book chapter
CABI Book Chapter Info
Cover for Prevention strategies for trichothecenes and ochratoxin in cereals.

Contamination of cereal commodities with mycotoxins represents a significant hazard to consumer health and is receiving increasing attention from food safety authorities and legislators. The most important mycotoxins in small cereal grains in Europe are trichothecenes, including nivalenol,...

Author(s)
Magan, N.; Olsen, M.; Aldred, D.
ISBN
2008 CABI (H ISBN 9781845930820)
Type
Book chapter

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