The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and foodstuffs. Masked mycotoxins are modified mycotoxins, due to this modification many cannot be detected using standard analytical techniques, for example HPLC and ELISA, and further research is needed to understand the health risks and threats from these modified compounds.Masked mycotoxin research is an area of toxicological research that has gained significant interest and momentum in recent years. The aim of this book is to provide a full picture of the topic, from the masked mycotoxin formation in plants to their catabolic fate in humans. The book also provides new insights and will highlight possible gaps in the knowledge base of this relatively new area. Edited and written by World renowned experts working within the field, this book is of interest to toxicologists and biochemists, but also food scientists and agricultural researchers working in industry and academia.
Table des matières
Introduction to masked mycotoxins; Natural occurrence of masked mycotoxins; Immunology-based methods for detecting masked mycotoxins; Untargeting analysis of modified mycotoxins using high resolution mass spectrometry; Transformation of masked mycotoxins upon food processing: Masking, binding and degradation phenomena; In vitro assays to estimate the toxicological effects of masked mycotoxins; Animal models for masked mycotoxin studies; Detoxification strategies for mycotoxins in plant breeding; Concluding remarks
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