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020			_a9789813290389
024	7		_a10.1007/978-981-32-9038-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQR115 _b2019 EB
245	0	0	_aFood Safety & Mycotoxins _cedited by Aibo Wu.
250			_aFirst edition
264		1	_aSingapore _bSpringer International Publishing _c2019
300			_a1 recurso en línea (X, 169 páginas) _b60 ilustraciones, 33 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aPart 1. Detection -- Chapter 1. Chromogenic platform-based lateral flow immunoassay -- Chapter 2. Sample preparation and chromatographic analysis -- Part 2. Risk assessment -- Chapter 3. Toxicity evaluation using animal and cell models -- Chapter 4. Risk profiling of co-occurring contamination -- Chapter 5. Metabolism of Mycotoxins and the Potential Biomarkers for Risk Assessment -- Part 3. Control -- Chapter 6. Origin of mycotoxin-producing fungal and bacteria species -- Chapter 7. Enzymes for degradation of mycotoxins -- Chapter 8. Confrontation of microbes with mycotoxin-producing strains -- Chapter 9. Chemical and physical treatments for reducing mycotoxin -- Part 4. Summary and prospective -- Chapter 10. Summary and prospective.
520	3		_aMycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduatestudents, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc. .
988			_aPrimersemestre_2020_BiomedLife
650		7	_aMicrobiología alimentaria _2embne _9150782
700	1		_aWu, Aibo _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9789813290372
776	0	8	_iPrinted edition: _z9789813290396
776	0	8	_iPrinted edition: _z9789813290402
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-32-9038-9 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b04/2020 _dz _eh _zSI