TY  - BOOK
AU  - Botana,Luis M.
AU  - Sainz,María J.
TI  - Climate change and mycotoxins
SN  - 3110333619
AV  - RA1242 
U1  - 615.9 23
PY  - 2015///
CY  - Berlin
PB  - De Gruyter
KW  - Mycotoxins
KW  - Climatic factors
KW  - Food crops
KW  - Climatic changes
KW  - Crop zones
KW  - Climate Change
KW  - Crops, Agricultural
KW  - Food Safety
KW  - Fungi
KW  - Mycotoxines
KW  - Facteurs climatiques
KW  - Cultures vivrières
KW  - Climat
KW  - Changements
KW  - Zones de cultures
KW  - Champignons
KW  - climate change
KW  - aat
KW  - MEDICAL
KW  - Toxicology
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index; Climate change and plant diseases caused by mycotoxigenic fungi : implications for food security -- Impact of climate change on genetically engineered plants and mycotoxigenic fungi in the north central region of the US -- Interactions among plants, arbuscular mycorrhizal, and mycotoxigenic fungi related to food crop health in a scenario of climate change -- Changes in environmental factors driven by climate change : effects on the ecophysiology of mycotoxigenic fungi -- Climate change effects on the biodiversity of mycotoxigenic fungi and their mycotoxins in preharvest conditions in Europe -- Fumonisin in maize in relation to climate change -- Climate change impacts on mycotoxin production -- Considerations about international mycotoxin legislation, food security, and climate change
N2  - Climate Change and Mycotoxins highlights the importance of the continuous study of climate change impacts on mycotoxigenic fungi and their toxins in food and feed crops. Changing climate conditions across every geographical zone greatly affect rainfall, temperature and concentration of greenhouse gases leading to loss in yield and quality of food crops. In outstanding contributions, the authors compile current evidence on the influence of climate change on mycotoxigenic fungi and mycotoxins in food crops pre- and postharvest and during storage of food and animal feed. The chemistry and biology of toxin production is revised and an outlook on control and prevention of the toxin's impact on food and animal feed is given. The editors recommend this book to mycologists, mycotoxicologists, pathologists, epidemiologists, toxicologists, physicians, veterinarians, nutritionists, the food and feed industries, legislators, analytical chemists, microbiologists, or students of these fields
UR  - https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1055738
ER  -