Novel Approaches to Minimising Mycotoxin Contamination (Record no. 2996214)

MARC details
000 -LEADER
fixed length control field 04841naaaa2201201uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/54863
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220714174945.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-03928-938-7
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039289370
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039289387
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-03928-938-7
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Núñez, Félix
Relator code auth
9 (RLIN) 1592423
245 10 - TITLE STATEMENT
Title Novel Approaches to Minimising Mycotoxin Contamination
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc 2020
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (244 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
-- https://creativecommons.org/licenses/by-nc-nd/4.0/
-- cc
-- https://creativecommons.org/licenses/by-nc-nd/4.0/
546 ## - LANGUAGE NOTE
Language note English
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700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Rodriguez Jovita, Mar
Relator code auth
9 (RLIN) 1592424
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/2303">https://mdpi.com/books/pdfview/book/2303</a>
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Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/54863">https://directory.doabooks.org/handle/20.500.12854/54863</a>
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Public note DOAB: description of the publication
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