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Issues in Toxicology
Masked Mycotoxins in Food: Formation, Occurrence and Toxicological RelevanceCheck Access
Edited by
Chiara Dall'Asta;
Chiara Dall'Asta
University of Parma, Italy
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Franz Berthiller
Franz Berthiller
University of Natural Resources and Life Sciences Vienna, Austria
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Hardback ISBN:
978-1-84973-972-6
PDF ISBN:
978-1-78262-257-4
EPUB ISBN:
978-1-78262-759-3
Series:
Issues in Toxicology
No. of Pages:
205
Published online:
05 Nov 2015
Published in print:
16 Nov 2015
Book Chapter
Chapter 2: Natural Occurrence of Masked Mycotoxins Check Access
By
Susan Jane MacDonald
Susan Jane MacDonald
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Published:05 Nov 2015
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Series: Issues in Toxicology
Page range:
14 - 31
Citation
C. Crews and S. J. MacDonald, in Masked Mycotoxins in Food: Formation, Occurrence and Toxicological Relevance, ed. C. Dall'Asta and F. Berthiller, The Royal Society of Chemistry, 2015, ch. 2, pp. 14-31.
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This chapter describes recent knowledge of the occurrence of the major masked mycotoxins, principally those derived from deoxynivalenol, zearalenone and fumonisin. The occurrence of several minor masked mycotoxins is described and summaries of quantitative data from some large-scale surveys are provided. Some factors that might influence the formation of masked mycotoxins are discussed.
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