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Author Xu, Wentao, 1979- author

Title Ochratoxin A, biosynthesis, detection and biological toxicity / Wentao Xu
Published New York : Nova Science Publishers, Inc., [2016]
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Description 1 online resource
Series Food science and technology
Food science and technology series (Nova Science Publishers)
Contents OCHRATOXIN A BIOSYNTHESIS, DETECTION AND BIOLOGICAL TOXICITY ; OCHRATOXIN A BIOSYNTHESIS, DETECTION AND BIOLOGICAL TOXICITY ; CONTENTS ; PREFACE ; Chapter 1 DISCOVERY AND DISTRIBUTION OF OCHRATOXIN A ; Abstract; 1. Occurrence of Ochratoxin A; 1.1. Definition; 1.2. The Discovery of OTA; 2. Distribution of Ochratoxin A; 2.1. The Distribution of OTA in Different Areas of the World; 2.2. The Distribution of OTA in Food; 2.2.1. The Presence of OTA in Cereal Products; 2.2.2. The Presence of OTA in Coffee and Tea; 2.2.3. The Presence of OTA in Alcoholic Drinks; 1) The Presence of OTA in Beer
1.2.1. Conditions for Aspergillus Section Circumdati (A. Ochraceus) to Produce Ochratoxin A1.2.2. Conditions for Aspergillus Section Nigri (A. Carbonarius) to Produce Ochratoxin A; 1.2.3. Conditions for Penicillium (P. Verrucosum) to Produce Ochratoxin A; 2. Biosynthesis of Ochratoxin A; 2.1. Biosynthesis of Ochratoxin A in A. Ochraceus; 2.2. Biosynthesis of Ochratoxin A in A. Carbonarius; 2.3. Biosynthesis of Ochratoxin A in P. Verrucosum; 3. Biological Metabolism and Transformation of Ochratoxin A; 3.1. Distribution; 3.2. Renal Excretion; 3.3. Fecal Excretion; 4. Biotransformation Pathways
2) The Incidence and Presence of OTA in Beer3) The Estimation of OTA Intake in Beer; 4) The Presence of OTA in Wine; 2.2.4. The Presence of OTA in Milk and Milk Products; (1) The Presence of OTA in Milk; 1) The Presence of OTA in Breast Milk; 2) The Presence of OTA in Cow Milk; (2) The Presence of OTA in Milk Products; 1) The Presence of OTA in Cheese; 2) The Presence of OTA in Milk Powder; 3) The Presence of OTA in Yogurt; 2.2.5. The Presence of OTA in Meat and Meat Products; 2.2.6. The Preventive Measures and the Limit Standard of OTA; 3. Safety Evaluation/Risk Assessment
3.1. Exposure Assessment3.2. Hazard Assessment; 3.3. Other Risk Assessments; 4. The Classification and Structures of OTA; 4.1. The Physico-Chemical Properties of Ochratoxin A; 4.1.1. Physical and Chemical Characteristics of OTA; 4.1.2. Chemical Agents Which Can Degrade OTA; References; Chapter 2 BIOSYNTHESIS, METABOLISM AND DETOXIFICATION OF OCHRATOXIN A ; Abstract; 1. Production of Ochratoxin A; 1.1. Fungi that Produce Ochratoxin A; 1.1.1. Aspergillus; 1.1.2. Penicillium; 1.2. Conditions for Fungi to Produce Ochratoxin A
4.1. Hydrolysis4.2. Phase I Reactions; 4.2.1. Detoxi cation Reactions; 4.2.2. Bioactivation Reactions; 4.3. Phase II Reactions; 4.3.1. Glucurono- and Sulfate-Conjugation; 4.3.2. Other O-Conjugates; 4.3.3. Glutathione Conjugation; 5. Biotransformation in Plants; 6. Detoxification of Ochratoxin A; 6.1. Physical Methods; 6.1.1. Absorption; 6.1.2. Radiation; 6.2. Chemical Methods; 6.3. Biological Methods; 6.3.1. Bacterial; (1) Lactobacillus spp.; (2) Bacillus spp.; (3) Brevibacterium spp.; (4) Rhizobium; 6.3.2. Fungi; (1) Mold; (2) Yeast; 6.3.3. Intestinal Microflora; 6.3.4. Others
Bibliography Includes bibliographical references and index
Notes Online resource; title from PDF title page (EBSCO, viewed August 26, 2016)
Subject Ochratoxins.
Form Electronic book
ISBN 1634848950 (electronic bk.)
9781634848954 (electronic bk.)