Chapter 6. Mycotoxins

  1. John Gilbert2 and
  2. Hamide Z. Şenyuva3
  1. Keith A. Scudamore

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302288.ch6

Bioactive Compounds in Foods

Bioactive Compounds in Foods

How to Cite

Scudamore, K. A. (2009) Mycotoxins, in Bioactive Compounds in Foods (eds J. Gilbert and H. Z. Şenyuva), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781444302288.ch6

Editor Information

  1. 2

    Central Science Laboratory, Sand Hutton, York, UK

  2. 3

    Scientific and Technological Research Council of Turkey (TÜBİTAK), Ankara Test and Analysis Laboratory (ATAL), Ankara, Turkey

Author Information

  1. KAS Mycotoxins, Taplow, Maidenhead, Berks, UK

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 16 MAY 2008

ISBN Information

Print ISBN: 9781405158756

Online ISBN: 9781444302288

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Keywords:

  • mycotoxins;
  • mycotoxins and their study;
  • mycotoxins and fungi;
  • sampling and detection;
  • deoxynivalenol and trichothecenes;
  • zearalenone;
  • fumonisins;
  • other mycotoxins;
  • alternaria toxins

Summary

This chapter contains sections titled:

  • Summary

  • Introduction

  • Aflatoxins

  • Ochratoxin A

  • Deoxynivalenol and the trichothecenes

  • Zearalenone

  • Fumonisins

  • Patulin

  • Other mycotoxins

  • References