Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, …
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"There is an ever-increasing demand for more food but one of the stumbling blocks to achieving this goal is quality and quantity losses due to various pests and pathogens and the mycotoxins synthesized by these harmful biotic entities. Thus far, strategies employed to manage the…
"There is an ever-increasing demand for more food but one of the stumbling blocks to achieving this goal is quality and quantity losses due to various pests and pathogens and the mycotoxins synthesized by these harmful biotic entities. Thus far, strategies employed to manage the…
First published in 1997. Natural toxicants are the subject of research throughout the world, and they are used for many purposes. The Handbook of Plant and Fungal Toxicants presents a wide range of compounds and considers how they relate to food safety, therapeutic purposes in m…