Masked Mycotoxins in Food: Formation, Occurrence and Toxicological Relevance
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.
Masked Mycotoxins in Food: Formation, Occurrence and Toxicological Relevance, The Royal Society of Chemistry, 2015.
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Table of contents
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Chapter 1: Introduction to Masked Mycotoxinsp1-13ByFranz Berthiller;Franz BerthillerCenter for Analytical Chemistry, Department for Agrobiotechnolgy (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU)Konrad Lorenz Straßig;e 203430 TullnAustria[email protected]Search for other works by this author on:Chris M. Maragos;Chris M. MaragosUSDA–ARS–NCAUR1815 N. University StreetPeoria, IL61604USASearch for other works by this author on:Chiara Dall'AstaChiara Dall'AstaDepartment of Food Science, University of ParmaParco Area Scienze 17/A43124 ParmaItalySearch for other works by this author on:
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Chapter 2: Natural Occurrence of Masked Mycotoxinsp14-31BySusan Jane MacDonaldSusan Jane MacDonaldSearch for other works by this author on:
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Chapter 3: Immunologically-based Methods for Detecting Masked Mycotoxinsp32-49ByChris M. MaragosChris M. MaragosSearch for other works by this author on:
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Chapter 4: Untargeted Analysis of Modified Mycotoxins using High-resolution Mass Spectrometryp50-72ByMarthe De Boevre;Marthe De BoevreLaboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical SciencesGhent University9000 GhentBelgium[email protected]Laboratory of Brewery Technology, Department of Bio- and Food Sciences, Faculty of Science and Technology, University College GhentGhentBelgiumSearch for other works by this author on:Emmanuel Njumbe Ediage;Emmanuel Njumbe EdiageLaboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical SciencesGhent University9000 GhentBelgium[email protected]Search for other works by this author on:Christof Van Poucke;Christof Van PouckeLaboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical SciencesGhent University9000 GhentBelgium[email protected]Search for other works by this author on:Sarah De SaegerSarah De SaegerLaboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical SciencesGhent University9000 GhentBelgium[email protected]Search for other works by this author on:
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Chapter 5: Transformation of Mycotoxins upon Food Processing: Masking, Binding and Degradation Phenomenap73-96BySilvia GenerottiSilvia GenerottiSearch for other works by this author on:
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Chapter 6: In Vitro Assays to Estimate the Toxicological Effects of Masked Mycotoxinsp97-136ByAlexis V. Nathanail;Alexis V. NathanailChemistry and Toxicology Unit, Research and Laboratory Department, Finnish Food Safety Authority (Evira)Mustialankatu 300790 HelsinkiFinlandSearch for other works by this author on:Marika Jestoi;Marika JestoiProduct Safety Unit, Control Department, Finnish Food Safety Authority (Evira)Mustialankatu 300790 HelsinkiFinland[email protected]Search for other works by this author on:Martina Jonsson;Martina JonssonChemistry and Toxicology Unit, Research and Laboratory Department, Finnish Food Safety Authority (Evira)Mustialankatu 300790 HelsinkiFinlandSearch for other works by this author on:Kimmo PeltonenKimmo PeltonenFinnish Safety and Chemicals Agency (Tukes)Opastinsilta 12 B00521 HelsinkiFinlandSearch for other works by this author on:
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Chapter 7: Animal Models for Masked Mycotoxin Studiesp137-157ByVeronika Nagl;Veronika NaglCenter for Analytical Chemistry, Department for Agrobiotechnolgy (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU)Konrad Lorenz Straßig;e 203430 TullnAustriaSearch for other works by this author on:Franz BerthillerFranz BerthillerCenter for Analytical Chemistry, Department for Agrobiotechnolgy (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU)Konrad Lorenz Straßig;e 203430 TullnAustriaSearch for other works by this author on:
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Chapter 8: Detoxification Strategies for Mycotoxins in Plant Breedingp158-188ByPetr KarlovskyPetr KarlovskyGeorg-August-University Goettingen, Molecular Phytopathology and Mycotoxin ResearchGrisebachstrasse 6D-37077 GoettingenGermany[email protected]Search for other works by this author on:
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Chapter 9: Concluding Remarksp189-193ByChiara Dall'Asta;Chiara Dall'AstaDepartment of Food Science, University of ParmaParco Area Scienze 17/A43124 ParmaItaly[email protected]Search for other works by this author on:Franz BerthillerFranz BerthillerCenter for Analytical Chemistry, Department for Agrobiotechnolgy (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU)Konrad Lorenz Straßig;e 203430 TullnAustriaSearch for other works by this author on:
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