Search
Now showing items 31-40 of 138
Chemical Analytic Methods of Trichothecene Mycotoxins: Basic Facts about Trichothecenes
(1984)
Among the toxins of microscopic fungi a significant place is occupied by trichothecene mycotoxins (trichothecenes) representing a group of chemically related compounds – derivatives of the 12, 13-apoxytrichothe-9-cene. ...
Urgent Problems of the Nutrition Science
(1984)
The science of nutrition, nutrItionolo, is concerned with quantitative regularities of metabolism reactions how much of every substance is consumed and formed in the process of vital activity.
This quantitative principle ...
The Influence of Food Processing Practices on the Content of Mycotoxins in Food Products
(Centre of International Projects, GKNT, 1984)
Contamination of vegetable raw materials such as oil hearing crops, corn, rice, teat, and barley with mycotoxins, i.e. toxic and carcinogenic metabolites of microscopic fungi was reported from many countries. According to ...
Principles of Mycotoxins Formation in Grain and Feeds under Natural Conditions - International Training Course: Training Activities on Food Contamination Control and Monitoring with Special Reference to Mycotoxins
(Centre of International Projects, GKNT, 1984)
The development of toxicogenic fungi and the formation of mycotoxins on vegetable products under natural conditions is governed by a number of external and internal factors. These may be subdivided into three groups: ...
Toxin-Forming Imperfect Fungi And Their Cultivation In The Laboratory
(1984)
Numerous data on the contamination of agricultural food material, food stuffs, and fodders with spores of various, microscopic fungi can be found in the literature. Improper storage of these substrates, which most frequently ...
Toxigenic Penicillia Occurring in Feeds and Foods with Special Reference to Mould-Fermented Sausage and Cheese
(1985)
Peniclilia frequently occur In feeds and foods. Many Isolates of this genus we toxigenlc and they Impair the health of domestic animals, produce residues In organs and meat due to carry over, form mycotoxins in mouldy meat ...
Mycotoxins as Natural Contaminants and Feeds - International Training Course : Training Activities on Food Contamination Control and Monitoring with Special Reference to Mycotoxins
(1984)
Mycotoxins are natural contaminants of food products and feeds. It has become absolutely clear, since the discovery of aflatoxins, that under natural conditions it is not only peanuts but many other vegetable substrates ...
State of the Marine Environment in Antarctica - UNEP Regional Seas Reports and Studies No. 129
(Centre of International Projects, GKNT, 1990)
The better understanding of the changing problems facing the marine environment is a continuing goal of UNEP's ocean programme, as it provides the necessary scientific background for shaping UNEP's policy towards the ...
Storage Practices in Relation to Vegetable Products and Prevention of their Contamination with Mycotoxins in Different Parts of the World
(1984)
The storage of any vegetable objects is the final stage of its production – a stage where all efforts and money expenditures on the growing, harvesting and post - harvesting treatment may be reduced to naught if wrong ...
Recommended Practices for the Prevention of Mycotoxins in Food, Feed and their Products
(1979)
The purpose of this publication is to recommend practices for the prevention of mycotcxins in food, animal feed and their products. It recognizes that effectiveness of preventive and protective practices to be adopted ...