A far-reaching work detailing the nature, origin, activity, and control of poisonous metabolites of moulds, called mycotoxins. Though it treats the basic science of mycotoxicology, the book emphasizes the multidisciplinary nature of research into diseases caused by mycotoxins and provides a thorough review of the most modern applications of analysis, control, and diagnosis. Concludes with a comprehensive assessment of analyses conducted in the book, as well as a look ahead into the practical and theoretical future of mycotoxicology.

Mycotoxins: Formation, Analysis and Significance

Science & Math

Smith, J.E.

Moss, M.O.

Biological Sciences

wiley

<p>This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.</p>

Food Microbiology

Adams, M.R.

Health, Fitness & Dieting

Royal Society of Chemistry, [

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