Cereal Grain
Cereal Grain
Mycotoxins, Fungi and Quality in Drying and Storage
Elsevier Science & Technology
08/1991
632
Dura
Inglês
9780444885548
1320
Descrição não disponível.
List of Contributors. Preface. Introduction. 1. Cereal grain structure and the way in which fungi colonize kernel cells (H.L. Schmidt). 2. Mycology of cereal grain and cereal products (M.O. Moss). 3. Fungal pathogens influencing cereal seed quality at harvest (J. Chelkowski). 4. Alternaria and their metabolites in cereal grain (J. Chelkowski and J. Grabarkiewicz-Szczesna). 5. Fungi in cereal grains: their occurrence and water and temperature relationships (J. Lacey and N. Magan). 6. Development of molds, mycotoxins and odors in moist cereals during storage (D. Abramson). 7. Mycoflora and mycotoxins in stored rice grain (M. Manabe and O. Tsuruta). 8. Evaluation of cereal grain quality using mycological methods (K. Trojanowska). 9. Mycological quality of mixed feeds and ingredients (J. Chelkowski). 10. The usage of volatile compounds produced by moulds as indicators of grain deterioration (E. Kaminski and E. Wasowicz). 11. Changes of chemical grain components, especially lipids, during their deterioration by fungi (E. Wasowicz). 12. Influence of agricultural biocides on mycotoxin formation in cereals (M.O. Moss). 13. Occurrence of ochratoxin A in swine blood as an indicator of mold activity in cereal grain (K. Hult). 14. Applications of bioassays for screening of Apergillus and Penicillium mycotoxins (V. Betina). 15. Secondary metabolites mycotoxins produced by fungi colonizing cereal grain in storage - structure and properties (P. Golinski). 16. Current taxonomic concepts in Penicillium and Aspergillus (R.A. Samson and J.C. Frisvad). 17. Mycotoxins produced by species of Penicillium and Aspergillus occurring in cereals (J.C. Frisvad and R.A. Samson). 18. Economic methods of grain drying to prevent spoilage and loss of quality (D.M. Bruce and A. Ryniecki). 19. Possibilities of reduction or elimination of mycotoxins present in cereal grains (P.M. Scott). 20. Mycotoxins and fungi of fermented foods made from cereals (C.W. Hesseltine). Glossary. Subject Index. Index of Fungi.
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List of Contributors. Preface. Introduction. 1. Cereal grain structure and the way in which fungi colonize kernel cells (H.L. Schmidt). 2. Mycology of cereal grain and cereal products (M.O. Moss). 3. Fungal pathogens influencing cereal seed quality at harvest (J. Chelkowski). 4. Alternaria and their metabolites in cereal grain (J. Chelkowski and J. Grabarkiewicz-Szczesna). 5. Fungi in cereal grains: their occurrence and water and temperature relationships (J. Lacey and N. Magan). 6. Development of molds, mycotoxins and odors in moist cereals during storage (D. Abramson). 7. Mycoflora and mycotoxins in stored rice grain (M. Manabe and O. Tsuruta). 8. Evaluation of cereal grain quality using mycological methods (K. Trojanowska). 9. Mycological quality of mixed feeds and ingredients (J. Chelkowski). 10. The usage of volatile compounds produced by moulds as indicators of grain deterioration (E. Kaminski and E. Wasowicz). 11. Changes of chemical grain components, especially lipids, during their deterioration by fungi (E. Wasowicz). 12. Influence of agricultural biocides on mycotoxin formation in cereals (M.O. Moss). 13. Occurrence of ochratoxin A in swine blood as an indicator of mold activity in cereal grain (K. Hult). 14. Applications of bioassays for screening of Apergillus and Penicillium mycotoxins (V. Betina). 15. Secondary metabolites mycotoxins produced by fungi colonizing cereal grain in storage - structure and properties (P. Golinski). 16. Current taxonomic concepts in Penicillium and Aspergillus (R.A. Samson and J.C. Frisvad). 17. Mycotoxins produced by species of Penicillium and Aspergillus occurring in cereals (J.C. Frisvad and R.A. Samson). 18. Economic methods of grain drying to prevent spoilage and loss of quality (D.M. Bruce and A. Ryniecki). 19. Possibilities of reduction or elimination of mycotoxins present in cereal grains (P.M. Scott). 20. Mycotoxins and fungi of fermented foods made from cereals (C.W. Hesseltine). Glossary. Subject Index. Index of Fungi.
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