| Description |
1 online resource (291 pages) |
| Contents |
Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Introduction -- References -- Chapter 1 Strategies for the Control of Aflatoxigenic Aspergillus Species in Contaminated Food and Feed -- 1.1 Introduction -- 1.2 Aspergillus Species and Aflatoxin Types in Food and Feed -- 1.3 Distribution of Aflatoxin Contamination Across the Globe -- 1.4 Aflatoxin Limits in Food and Feed -- 1.5 Aflatoxin Biosynthesis -- 1.6 Aflatoxin Mitigation -- 1.7 Physical Strategies to Control Aspergillus Species and Aflatoxins -- 1.8 Chemical Strategies to Control Aspergillus Species and Aflatoxins -- 1.9 Biologicals as a Control Strategy Against Aspergillus spp. and Aflatoxins -- 1.9.1 Plant Extracts -- 1.9.2 Essential Oils -- 1.9.3 Microbes -- 1.10 Summary -- 1.11 Future Implications -- 1.12 Study Questions -- Author Contributions -- Acknowledgments -- Conflict of Interest -- References -- Further Reading -- Chapter 2 Advanced Anti-Fumonisin Strategies in Food and Feed -- 2.1 Introduction -- 2.2 Occurrence and Distribution -- 2.3 Toxicity and Its Effects -- 2.4 Physical Detoxification Strategies Against Fumonisin -- 2.4.1 Sorting and Separation -- 2.4.2 Heating -- 2.4.3 Washing -- 2.5 Chemical Detoxification Strategies Against Fumonisin -- 2.5.1 Ozone Treatment -- 2.5.2 Alkaline Treatment -- 2.6 Biological Detoxification Strategies Against Fumonisin -- 2.6.1 Microorganisms as Detoxification Activity -- 2.6.2 Natural Essential Oils -- 2.6.3 Detoxification by Genetic Engineering -- 2.7 Recent Advanced Detoxification Strategies Against Fumonisin -- 2.7.1 Cold Plasma -- 2.7.2 Nanoparticles and Magnetic Materials -- 2.7.3 Pulsed Electric Fields -- 2.7.4 Polyphenols and Flavonoids -- 2.7.5 Enzymes and Nutritional as Detoxification Activity -- 2.8 Summary -- 2.9 Future Implications -- 2.10 Study Questions -- Author Contributions |
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Acknowledgments -- Conflict of Interest -- References -- Further Reading -- Chapter 3 Innovative Strategies to Decontaminate Ochratoxin A in Food and Feed -- 3.1 Introduction -- 3.2 Production of OTA in Fungi -- 3.3 Occurrence and Distribution -- 3.4 OTA Toxicity and Its Effects on Humans and Animals -- 3.5 Recent Strategies Used in OTA Decontamination -- 3.5.1 Physical Methods -- 3.6 Summary -- 3.7 Future Implications -- 3.8 Study Questions -- Acknowledgments -- Conflict of Interest -- Author Contributions -- References -- Further Reading -- Chapter 4 Patulin-Effective Mitigation Strategies in Food and Feed -- 4.1 Introduction -- 4.2 Occurrence and Distribution of Patulin -- 4.3 Effect of both Pre- and Post-harvest Stages -- 4.4 Mitigation Strategies Against Patulin Mycotoxin -- 4.4.1 Physical Control -- 4.5 Detoxification of Patulin -- 4.5.1 Storage -- 4.5.2 Heat Treatment -- 4.5.3 Fermentation -- 4.5.4 Nanoparticles -- 4.5.5 Essential Oils -- 4.6 Degradation Products of Patulin -- 4.7 Binding Methods -- 4.7.1 Binding Mechanism of Patulin to Heat-Treated Cells -- 4.7.2 DNA Aptamers as Capture Probes -- 4.7.3 Binding Mechanism of Patulin Using Enzymes -- 4.8 Future Implications -- 4.9 Summary -- 4.10 Study Questions -- Acknowledgments -- Conflict of Interest -- Author Contributions -- References -- Chapter 5 Trichothecenes: Toxigenic Effects and Detoxification Strategies -- 5.1 Introduction -- 5.2 Structure and Biosynthesis of Trichothecenes -- 5.3 Occurrence and Distribution -- 5.4 Toxic Effects of Trichothecenes -- 5.5 Detoxification Methods of Trichothecenes -- 5.6 Physical Methods for Detoxification of Trichothecene Toxins -- 5.6.1 Simple Sorting and Washing -- 5.6.2 Ozonation -- 5.6.3 Dehulling -- 5.6.4 Other Techniques -- 5.7 Chemical Method for Trichothecene Detoxification -- 5.7.1 Alkalization -- 5.7.2 Oxidation -- 5.7.3 Reduction |
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5.7.4 Irradiation -- 5.7.5 Chlorination -- 5.7.6 Epimerization -- 5.7.7 Hydroxylation -- 5.7.8 Glycosylation -- 5.7.9 Adsorbing Agents -- 5.8 Biological Methods for Detoxification of Trichothecenes -- 5.8.1 De-epoxidation -- 5.8.2 Oxidation -- 5.8.3 Acetylation and De-acetylation -- 5.9 Advanced Methods for Detoxification of Trichothecenes -- 5.10 Summary -- 5.11 Future Implications -- 5.12 Study Questions -- Acknowledgments -- Conflict of Interest -- Author Contributions -- References -- Further Reading -- Chapter 6 Citrinin: A Potential Mycotoxin in Food and Feed with Possible Management Strategies to Combat Its Contamination -- 6.1 Introduction -- 6.2 Occurrence and Distribution of Citrinin -- 6.3 Toxicity and Its Effects of Citrinin in Animals, Birds, and Humans -- 6.4 Effects of Both Pre- and Post-Harvest Stages on Citrinin Production -- 6.5 Physical Control Measures Against Citrinin -- 6.5.1 Agronomic Practices -- 6.5.2 Adsorption and Filtration -- 6.5.3 Heat Treatment -- 6.5.4 Light Treatment -- 6.5.5 High Hydrostatic Pressure (HHP) -- 6.5.6 Cold Atmospheric Pressure Plasma (CAP) -- 6.6 Chemical Control Measures Against Citrinin -- 6.6.1 Fungicides -- 6.6.2 Ozone (O3) Treatment -- 6.6.3 Acids and Solvents -- 6.6.4 Flavonoids -- 6.6.5 Ammonium Salts -- 6.7 Biological Control Measures Against Citrinin -- 6.7.1 Fungal Bioagents -- 6.7.2 Bacterial Bioagents -- 6.7.3 Yeast -- 6.7.4 Natural Essential Oils -- 6.8 Detoxification/Degradation/Binding Methods of Citrinin -- 6.8.1 Hydrogen Peroxide (H2O2) -- 6.8.2 Probiotics -- 6.8.3 Magnetic Nanoparticles -- 6.8.4 Chitosan -- 6.8.5 Enzymes -- 6.9 Summary -- 6.10 Future Implications -- 6.11 Study Questions -- Acknowledgments -- Conflict of Interest -- Author Contributions -- References -- Further Reading -- Chapter 7 Detoxification and Control Strategies of Zearalenone in Food and Feed -- 7.1 Introduction |
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7.2 Occurrence and Distribution -- 7.3 Physical Detoxification and Decontamination Methods -- 7.3.1 Separation, Cleaning, and Milling -- 7.3.2 Solvent Extraction -- 7.3.3 Adsorption -- 7.3.4 Heating -- 7.3.5 Irradiation -- 7.3.6 Cold Plasma -- 7.4 Chemical Detoxification and Decontamination Methods -- 7.5 Biological Detoxification and Decontamination Methods -- 7.5.1 Adsorption -- 7.5.2 Degradation -- 7.6 Summary -- 7.7 Future Implications -- 7.8 Study Questions -- Acknowledgments -- Author Contributions -- Conflict of Interest -- References -- Further Reading -- Chapter 8 Decontamination and Detoxification of Deoxynivalenol -- An Emetic Toxin of Food and Feed -- 8.1 Introduction -- 8.2 Deoxynivalenol -- 8.3 Occurrence and Distribution -- 8.3.1 Deoxynivalenol in Food and Feed -- 8.4 Toxicological Effects of Deoxynivalenol -- 8.5 Prevention Strategies Against Deoxynivalenol -- 8.5.1 Pre-harvest Strategies -- 8.5.2 Post-harvest Strategies -- 8.5.3 Strategies for the Prevention of DON in Food and Feed -- 8.5.4 Fungicides for the Management of DON -- 8.6 Biological Control Agents (BCA) -- 8.6.1 Essential Oils -- 8.7 Detoxification of Deoxynivalenol -- 8.7.1 Physical Methods -- 8.7.2 Chemical Methods -- 8.7.3 Biological Detoxification -- 8.7.4 Advanced Techniques for the Detoxification of DON -- 8.8 Summary -- 8.9 Future Implications -- 8.10 Study Questions -- Acknowledgments -- Conflict of Interest -- Author Contributions -- References -- Further Reading -- Chapter 9 Strategies for the Management and Mitigation of Nivalenol Contamination in Food and Feed -- 9.1 Introduction -- 9.2 Biochemistry and Occurrence -- 9.3 Distribution of NIV Contamination in Food and Feed -- 9.4 Nivalenol Biogenesis -- 9.5 Effects of Ecological Factors on Nivalenol Production -- 9.6 Nivalenol Tolerance Limits -- 9.7 Detection Methods of Nivalenol |
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9.8 Recent Management and Mitigation Strategies against Nivalenol -- 9.8.1 Physical Control -- 9.8.2 Chemical Control -- 9.8.3 Biological Control -- 9.8.4 Advanced Methods for Detoxification of Nivalenol -- 9.9 Summary -- 9.10 Future Perspective -- 9.11 Study Questions -- Acknowledgments -- Conflict of Interest -- Author Contributions -- References -- Further Reading -- Chapter 10 Innovative Strategies in the Control of T-2 and HT-2 Toxins in Food and Feed -- 10.1 Introduction -- 10.2 Occurrence and Distribution -- 10.3 Toxicity and Its Effects -- 10.4 Detoxification Strategies Against Trichothecene -- 10.4.1 Physical Methods -- 10.4.2 Chemical Methods -- 10.4.3 Biological Methods -- 10.5 Advances in Detoxification Strategies of Trichothecene -- 10.5.1 Nanobiotechnology -- 10.5.2 Nanomaterials for Mycotoxin Detoxification -- 10.5.3 Nanomaterials-Based Immunoassays -- 10.5.4 Antifungal Nanomaterials in Detoxification of Mycotoxin Production -- 10.5.5 Genetic Improvement of Crops -- 10.6 Summary -- 10.7 Future Implications -- 10.8 Study Questions -- Conflict of Interest -- Acknowledgments -- Author Contributions -- References -- Chapter 11 Ergot Alkaloids and Anti-Mycotoxin Strategies in Food and Feed -- 11.1 Introduction -- 11.2 Occurrence and Distribution -- 11.3 Effects of both Pre- and Post-Harvest Stages -- 11.4 Recent Strategies Against Ergot Alkaloid Mycotoxins -- 11.5 Physical Control -- 11.6 Chemical Control -- 11.7 Biological Control -- 11.8 Detoxification Methods of Ergot Alkaloids -- 11.9 Summary -- 11.10 Future Perspective -- 11.11 Study Questions -- Acknowledgments -- Conflict of Interest -- Author Contributions -- References -- Further Reading -- Websites -- Index -- EULA |
| Summary |
"Mycotoxins are toxins produced by toxigenic fungi. They can accumulate in crops and pose health hazards to humans and animals. Use of current and traditional methods to control fungi and mycotoxins production are not fully effective, as mycotoxins are still entering our food chain. Several research groups across the globe, have developed novel strategies to keep control of mycotoxigenic fungi and their negative impact on food and food products"-- Provided by publisher |
| Notes |
Description based on publisher supplied metadata and other sources |
| Subject |
Mycotoxins -- adverse effects
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Fungi -- pathogenicity
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Food Contamination -- prevention & control
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Animal Feed -- microbiology
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| Form |
Electronic book
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| Author |
Yanjarappa, Sreenivasa Marikunte
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Achar, Premila N
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Medina Vaya, Angel
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| ISBN |
1394160801 |
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9781394160808 |
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1394160836 |
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9781394160839 |
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1394160828 |
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9781394160822 |
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