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Mycotoxins in Food and Beverages Innovations and Advances Part I

, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin;

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Probiotics and Prebiotics in Foods

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics;

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Mycotoxins in Food and Beverages

, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin;

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Advances in Fermented Foods and Beverages

evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health;

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Innovations in Traditional Foods

and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for;

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Innovations in Technologies for Fermented Food and Beverage Industries

in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products;

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Bioprocessing Technology in Food and Health

in the production of food with health and nutritional benefits. The volume is divided into three main parts. Part I discusses functional food;

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Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

therefore essential. This book reviews current and emerging methods in this area.Part one focuses on the essentials of mycotoxin;

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Mycotoxins in Food

With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how;

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Chemical Deterioration and Physical Instability of Food and Beverages

. This book provides an authoritative review of key topics in this area.Chapters in Part I focus on the chemical reactions which can;

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Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving;

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Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments;

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Microorganisms and Fermentation of Traditional Foods

into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa;

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Trends in Non-alcoholic Beverages

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different;

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Mycotoxins

mycotoxins in Africa as well as the advances in analytical methods of mycotoxin extraction and detection over the last decade is provided.;

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Safety Evaluation of Certain Mycotoxins in Food (WHO Food Additives) (Who Food Additives Series)

B1, B2 and B3, ochratoxin A, deoxynivalenol and T-2 and HT-2 toxins. The monographs in this volume summarize the data that were reviewed on;

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Food Safety Mycotoxins

Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious;

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Masked Mycotoxins in Food

toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and;

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Mycotoxins

Mycotoxins are produced worldwide by several fungi on a wide range of agricultural commodities and are closely related to human and animal;

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Oxidation in Foods and Beverages and Antioxidant Applications

antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration;

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Mycotoxins in Feed and Food Chain

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Mycotoxins in Fruits and Vegetables

fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section;

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Chemical Deterioration and Physical Instability of Food and Beverages

negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical;

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Climate Change and Mycotoxins

and feed safety. * Latest advances on prediction and prevention of mycotoxin threats to human and animal health. About the Editors;

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Mycotoxins in Foodstuffs

., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites;

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Promising Detoxification Strategies to Mitigate Mycotoxins in Food and Feed

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Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting;

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