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Titolo:
Foods and fumonisins
Autore:
Weidenborner, M;
Indirizzi:
Inst Angew Mikrobiol, D-35392 Giessen, Germany Inst Angew Mikrobiol Giessen Germany D-35392 l, D-35392 Giessen, Germany
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 3, volume: 212, anno: 2001,
pagine: 262 - 273
SICI:
1438-2377(2001)212:3<262:FAF>2.0.ZU;2-M
Fonte:
ISI
Lingua:
ENG
Soggetto:
HUMAN ESOPHAGEAL CANCER; CORN-BASED PRODUCTS; LINKED-IMMUNOSORBENT-ASSAY; FUSARIUM-MONILIFORME; NATURAL OCCURRENCE; SOUTHERN-AFRICA; EQUINE LEUKOENCEPHALOMALACIA; ALTERNARIA-ALTERNATA; SECTION LISEOLA; HIGH-RISK;
Keywords:
foods; fumonisins; fusarium; maize; moulds; mycotoxins;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
118
Recensione:
Indirizzi per estratti:
Indirizzo: Weidenborner, M Inst Angew Mikrobiol, Heinrich Buff Ring 26-32, D-35392 Giessen, Germany Inst Angew Mikrobiol Heinrich Buff Ring 26-32 Giessen Germany D-35392
Citazione:
M. Weidenborner, "Foods and fumonisins", EUR FOOD RE, 212(3), 2001, pp. 262-273

Abstract

Fumonisins are synthesized by different species of the genus Fusarium but the most significant producers are Fusarium moniliforme and Fusarium proliferatum. The fumonisins belong to the most important toxic fungal metabolites. Maize and maize products are mainly contaminated. This article gives an overview about the world-wide contamination of food with fumonisins.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/09/20 alle ore 03:15:27