Developments in Food Science

Mycotoxins, Fungi and Quality in Drying and Storage Volume 26

By: J. Chelkowski (Editor)

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Hardcover | 27 August 1991

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Hardcover
632 Pages

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25.4 x 17.78 x 3.18

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Fungi growth in the storage of cereal grain has led to serious losses of grain quality and quantity each year the world over. These fungi and moulds are capable of producing mycotoxins which accumulate in grains. This book contains reviews from 21 experts on the relationship between mould growth in grain and its effects as well as the accumulation of mycotoxins. Discussed are properties of "storage fungi" such as the water and temperature relationship, taxonomy and nomenclature aspects etc. New methods of storage allow for early detection of these mould growths. Significant attention is paid to Aspergillus and Penicillium species colonizing in cereal grain and their growth requirements. The book touches on the significance of mycotoxins in grain being used for food production and possible detoxification processes. There is considerable attention given to a new technique of decontamination in countries with humid climates involving proper drying techniques at low temperatures or heated air dryers. This volume covers numerous scientific and practical aspects of grain storage on farms and in industries which are important in preventing quality losses and contamination with mycotoxins.

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List of Contributors
Preface
Introduction
Cereal grain structure and the way in which fungi colonize kernel cells
Mycology of cereal grain and cereal products
Fungal pathogens influencing cereal seed quality at harvest
Alternaria and their metabolites in cereal grain
Fungi in cereal grains: their occurrence and water and temperature relationships
Development of molds, mycotoxins and odors in moist cereals during storage
Mycoflora and mycotoxins in stored rice grain
Evaluation of cereal grain quality using mycological methods
Mycological quality of mixed feeds and ingredients
The usage of volatile compounds produced by moulds as indicators of grain deterioration
Changes of chemical grain components, especially lipids, during their deterioration by fungi
Influence of agricultural biocides on mycotoxin formation in cereals
Occurrence of ochratoxin A in swine blood as an indicator of mold activity in cereal grain
Applications of bioassays for screening of Apergillus and Penicillium mycotoxins
Secondary metabolites mycotoxins produced by fungi colonizing cereal grain in storage - structure and properties
Current taxonomic concepts in Penicillium and Aspergillus
Mycotoxins produced by species of Penicillium and Aspergillus occurring in cereals
Economic methods of grain drying to prevent spoilage and loss of quality
Possibilities of reduction or elimination of mycotoxins present in cereal grains
Mycotoxins and fungi of fermented foods made from cereals
Glossary
Subject Index
Index of Fungi
Table of Contents provided by Publisher. All Rights Reserved.

Developments in Food Science

Mycotoxins, Fungi and Quality in Drying and Storage Volume 26

At a Glance

Hardcover

Shipping

How to return your order

Defective items

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