1 option
Aflatoxins : food sources, occurrence and toxicological effects / Adina G. Faulkner, editor.
- Format:
- Book
- Series:
- Food science and technology.
- Food Science and Technology
- Language:
- English
- Subjects (All):
- Aflatoxins--Toxicology.
- Aflatoxins.
- Food--Toxicology.
- Food.
- Physical Description:
- 1 online resource (322 p.)
- Place of Publication:
- New York : Nova Publishers, 2014.
- Language Note:
- English
- Summary:
- Progress in understanding the biology of Aspergillus has greatly improved with the new techniques in genome sequencing and the developed molecular tools that enable rapid genetic analysis of individual genes. Particularly, the genetics of aflatoxin synthesis is regarded as a model to gain insight into fungal secondary metabolism. This compilation discusses topics that include the prevalence of aflatoxin B1 in cereals; contamination exposure, toxicology and control of aflatoxins in food and feed; immunosuppressive actions of aflatoxin; hazards and regulations; toxicological effects, risk assessment and legislation for aflatoxins; and the threat aflatoxins have on the economy and health. (Imprint: Nova)
- Notes:
- Description based upon print version of record.
- Includes bibliographical references at the end of each chapters and index.
- Description based on print version record.
- ISBN:
- 1-63117-514-9
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.