Fumonisins: Natural Occurrence, Management Practices and Health Concerns

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Craig M. Evans (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

The genus Fusarium are among the most common contaminants of cereals and their products, and many species have acquired additional importance because they have been shown to produce mycotoxins (fumonisins), causing both animal and human diseases. Fusarium spp. molds and fumonisins were also found to be contaminants on various commodities around the world.

The authors discuss the many natural forms of fumonisins and exposure to these mycotoxins, which can cause various adverse health effects in animals and humans. The state-of-the-art liquid chromotography-mass spectrometry techniques for the analysis and characterization of fumonisins in food-based products and other matrices are reviewed as well.
(Imprint: Novinka)

 

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Preface

Fumonisins: Natural Occurrence, Management Practices and Health Concerns
(Milena Veronezi Silva, Simone Aparecida Galerani Mossini and Miguel Machinski Junior, Laboratory of Toxicology, Department of Basic Health Sciences, State University of Maringa, Maringa, Brazil)

Fumonisin B1: A Potential Risk Factor for Neural Tube Defects
(Ana-Marija Domijan, Maja Šegvić Klarić, Tihana Žanić Grubišić and Lada Rumora, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia)

State-of-the-Art in the Analysis of Fumonisins by Liquid Chromatography-Mass Spectrometry
(Paolo Lucci, Rocío Castro-Ríos and Oscar Núñez, Department of Nutrition and Biochemistry, Faculty of Sciences, Pontificia Universidad Javeriana, Bogotá, Colombia, and others)

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