Mycotoxins in Food and Beverages
196,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
Melden Sie sich für den Produktalarm an, um über die Verfügbarkeit des Produkts informiert zu werden.

  • Gebundenes Buch

The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling.

Andere Kunden interessierten sich auch für
Produktbeschreibung
The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling.
Autorenporträt
Dr Didier Montet obtained his PhD in food microbiology in 1984. He conducts research in food safety and microbial ecology. He is a national expert in biotechnology and additives at the French Food Safety Agency (ANSES). He is an international expert (FAO, French embassies, international foundations). He published 230 articles and 8 books in the field of fermentations, traceability, mycotoxins. He participated to 8 European projects. He has developed a collective expertise methodology to identify food hazards. Dr Catherine Brabet obtained her PhD in Food Science. She conducts research in food safety and quality management in relation with market and regulatory requirements, and had 14 years' experience in Latin America and Africa, with 6 years in CGIAR research centers (CIAT and CIP). Since 2003, she has been coordinating and/or participating in European and international projects on mycotoxin prevention and control in food, and she carried out consultancy for the EU initiative BTSF (Better Training for Safer Food). Prof. Sabine Schorr-Galindo obtained her PhD in food microbiology in 1996. She conducts research and training at the Montpellier University in food safety, microbial ecology and biological control. She is a national expert in fungal pathogens at the French Food Safety Agency (ANSES) and at the French Scientific Steering Committee "Research and Innovation" of the ecophyto2+ plan for sustainable agriculture. Since 2000, she has coordinated 6 French and European projects and published 50 articles, 3 special issues and 3 book chapters on prevention and control of fungi and mycotoxins. Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experience in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books. He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies.