Breakfast Cereals in Germany PDF Download
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Author:
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ISBN:
Category : Cereals, Prepared
Languages : en
Pages :
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Author:
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ISBN:
Category : Cereals, Prepared
Languages : en
Pages :
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Author: MarketLine
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Category : Electronic books
Languages : en
Pages :
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Author: Datamonitor
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Category :
Languages : en
Pages : 29
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Category :
Languages : en
Pages :
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Author: Datamonitor
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Languages : en
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Author: Mintel International Group Ltd
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Languages : en
Pages :
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Author: Jing Wang
Publisher: Springer
ISBN: 9811361673
Category : Technology & Engineering
Languages : en
Pages : 259
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Book Description
This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
Author: Martin Weidenbörner
Publisher: Springer Science & Business Media
ISBN: 3662044641
Category : Technology & Engineering
Languages : en
Pages : 293
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Book Description
All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their chemical data and toxicity are treated here comprehensively. For each fungi, reference is given to the food at risk. All foods which have been reported to be contaminated with mycotoxins are listed, including data on the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food.
Author: Martin Weidenbörner
Publisher: Springer Science & Business Media
ISBN: 1461487277
Category : Technology & Engineering
Languages : en
Pages : 832
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Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins. They can be very harmful to humans and animals when for example they are consumed through food. Mycotoxins have various negative effects on several organs in humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of food. Major updates to this second edition include: - More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all). - A single chapter overview of mycotoxin(s) in the corresponding foodstuff. - The co-occurrence of mycotoxins in a foodstuff has been listed where possible. - Numerical and alphabetical literature. - Organic and conventional foods of a publication have been listed separately where possible. - Numerous entries described in much greater detail. - Each analyzed foodstuff has a separate entry per year where possible.
Author: Gale Group
Publisher: Gale Cengage
ISBN: 9780787643164
Category : Business & Economics
Languages : en
Pages : 1526
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