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Title Masked mycotoxins in food : formation, occurrence and toxicological relevance / editors: Chiara Dall'Asta, Franz Berthiller
Published [Cambridge] : Royal Society of Chemistry, [2015]
©2016

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Description 1 online resource
Series Issues in toxicology ; 24
Issues in toxicology ; 24.
Contents Cover; Foreword; Contents; List of Abbreviations; Chapter 1: Introduction to Masked Mycotoxins; 1.1 Mycotoxins; 1.2 Masked Mycotoxins; 1.2.1 Terminology; 1.2.2 Historical Perspective; 1.2.3 Recent Developments; 1.2.4 Toxicity of Masked Mycotoxins; 1.3 Conclusion; References; Chapter 2: Natural Occurrence of Masked Mycotoxins; 2.1 Introduction; 2.2 Masked forms of DON; 2.2.1 Occurrence; 2.2.2 Ratios of DON-3-Glc to DON; 2.2.3 Occurrence in Beer; 2.2.4 Other DON Metabolites; 2.3 Masked Zearalenone; 2.4 Masked Fumonisins; 2.5 Ochratoxin A; 2.6 T2 and HT2 Toxins; 2.7 Fusarenon-X
2.8 Other Masked Mycotoxins2.9 Effect of Climate on Occurrence; 2.10 Conclusion; References; Chapter 3: Immunologically-based Methods for Detecting Masked Mycotoxins; 3.1 Introduction; 3.1.1 Terminology; 3.1.2 Why use Immunoassays to Detect Masked Forms?; 3.1.3 CR of Immunoassays; 3.2 Immunoassays for Detecting Masked Mycotoxins; 3.2.1 Assays Developed for Parent Mycotoxins that Cross-react with Masked Forms; 3.2.2 Assays Developed Specifically for the Masked Forms; 3.3 Conclusion; Disclaimer; Acknowledgments; References
Chapter 4: Untargeted Analysis of Modified Mycotoxins using High-resolution Mass Spectrometry4.1 Analysis of Modified Mycotoxins by Traditional Liquid Chromatography-tandem Mass Spectrometry Methods; 4.2 Analysis of Modified Mycotoxins and Possibilities of High-resolution Mass Spectrometry; 4.3 Untargeted Analysis of Modified Fusarium Mycotoxins in Natural Products; 4.3.1 Fusarium Mycotoxins: Trichothecenes; 4.3.2 Fusarium Mycotoxins: Myco-estrogens; 4.4 Untargeted Analysis of Modified Mycotoxins in Human Biological Fluids; 4.4.1 Fusarium Mycotoxins; 4.5 Conclusion; References
Chapter 5: Transformation of Mycotoxins upon Food Processing: Masking, Binding and Degradation Phenomena5.1 Pre-milling; 5.2 Milling; 5.3 Extrusion; 5.4 Frying; 5.5 Baking; 5.6 Pasta Manufacturing; 5.7 Tortilla Manufacturing; 5.8 Beer Production; 5.9 Conclusion; References; Chapter 6: In Vitro Assays to Estimate the Toxicological Effects of Masked Mycotoxins; 6.1 Introduction; 6.2 Modern Mycotoxicology: Masked Mycotoxins; 6.2.1 Adverse Effects of Mycotoxins; 6.2.2 'Masking' of Mycotoxins: Toxicological Repercussions; 6.3 Toxicity Testing In Vitro; 6.3.1 Extrapolation to Human Toxicology
6.3.2 Cytotoxicity of Masked Mycotoxins6.4 Bioaccessibility and Bioavailability Assessment In Vitro; 6.4.1 Human Digestion Models; 6.4.2 Caco-2 Permeability Assay; 6.5 Future Perspectives; 6.6 Conclusion; References; Chapter 7: Animal Models for Masked Mycotoxin Studies; 7.1 Introduction; 7.2 Animal Studies on Masked ZEN; 7.3 Animal Studies on Masked DON; 7.3.1 Stability of DON-3-Glc During Digestion; 7.3.2 Biological Activity of DON-3-Glc; 7.4 Animal Studies on Masked Fumonisins; 7.5 Conclusion; References; Chapter 8: Detoxification Strategies for Mycotoxins in Plant Breeding
Summary The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and foodstuffs. Masked mycotoxins are modified mycotoxins, due to this modification many cannot be detected using standard analytical techniques, for example HPLC and ELISA, and further research is needed to understand the health risks and threats from these modified compounds. Masked mycotoxin research is an area of toxicological research that has gained significant interest and momentum in recent years. The aim of this book is to provide a full picture of the topic, from the masked mycotoxin formation in plants to their catabolic fate in humans. The book also provides new insights and will highlight possible gaps in the knowledge base of this relatively new area. Edited and written by World renowned experts working within the field, this book is of interest to toxicologists and biochemists, but also food scientists and agricultural researchers working in industry and academia
Notes Includes index
English
Online resource; title from title details screen (Royal Society of Chemistry, viewed November 19, 2015)
Subject Mycotoxins.
Mycotoxicoses.
Food -- Analysis.
Mycotoxins
Mycotoxicosis
Food Analysis
Public health & preventive medicine.
Food & beverage technology.
TECHNOLOGY & ENGINEERING -- Food Science.
Food -- Analysis
Mycotoxicoses
Mycotoxins
Form Electronic book
Author Dall'Asta, Chiara, editor
Berthiller, F. (Franz), editor.
Royal Society of Chemistry (Great Britain)
ISBN 9781782622574
1782622578
9781782627593
1782627596