Glucosides: Sources, Applications, and New Research

Irving Boyd (Editor)

Series: Chemistry Research and Applications
BISAC: SCI013000

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This book reviews sources, applications and new research of glucosides. Chapter One introduces the source (where and how mycotoxins are glucosylated), history (how the researchers recognize and identify mycotoxin glucosides), and recent research (screening of new mycotoxin glucosides conducted by the authors and risk assessment research of mycotoxin glucosides). Chapter Two summarizes the information available on the field of steryl glycosides from different perspectives. Chapter Three examines recent developments in the phase behavior of n-Alkyl glucosides in arid systems. (Imprint: Novinka)

Preface

Chapter 1. Mycotoxin Glucosides (Masked Mycotoxins)
Hiroyuki Nakagawa (National Agriculture and Food Research Organization (NARO), Food Research Inssitute (FRI), Japan)

Chapter 2. Steryl Glycosides in Foods: An Overview
Raquel B. Gomez-Coca, Maria del Carmen Perez-Camino and Wenceslao Moreda (Department of Characterization and Quality of Lipids, Instituto de la Grasa ¨CCSI, Spain)

Chapter 3. Phase Behavior of n-Alkyl Glucosides in the Arid System 'Recent Developments and Experiment Notes'
Shigesaburo Ogawa (Seikei Univeristy, Japan)

Index

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