LEADER 00000cam a2200565Ii 4500 
001    ocn952337056 
003    OCoLC 
005    20180130110611.8 
006    m     o  d         
007    cr cnu|||unuuu 
008    160627s2016    nyu     ob    001 0 eng d 
020    9781634848954|q(electronic book) 
020    1634848950|q(electronic book) 
020    |z9781634844505 
035    (OCoLC)952337056 
040    N$T|beng|erda|epn|cN$T|dN$T|dEBLCP|dOCLCF 
049    RIDW 
050  4 RA1242.O25 
072  7 MED|x071000|2bisacsh 
082 04 615.9/5295|223 
090    RA1242.O25 
100 1  Xu, Wentao,|d1979-|0https://id.loc.gov/authorities/names/
       n2011020368|eauthor. 
245 10 Ochratoxin A, biosynthesis, detection and biological 
       toxicity /|cWentao Xu. 
264  1 New York :|bNova Science Publishers, Inc.,|c[2016] 
300    1 online resource. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food science and technology 
504    Includes bibliographical references and index. 
505 0  OCHRATOXIN A BIOSYNTHESIS, DETECTION AND BIOLOGICAL 
       TOXICITY ; OCHRATOXIN A BIOSYNTHESIS, DETECTION AND 
       BIOLOGICAL TOXICITY ; CONTENTS ; PREFACE ; Chapter 1 
       DISCOVERY AND DISTRIBUTION OF OCHRATOXIN A ; Abstract; 1. 
       Occurrence of Ochratoxin A; 1.1. Definition; 1.2. The 
       Discovery of OTA; 2. Distribution of Ochratoxin A; 2.1. 
       The Distribution of OTA in Different Areas of the World; 
       2.2. The Distribution of OTA in Food; 2.2.1. The Presence 
       of OTA in Cereal Products; 2.2.2. The Presence of OTA in 
       Coffee and Tea; 2.2.3. The Presence of OTA in Alcoholic 
       Drinks; 1) The Presence of OTA in Beer 
505 8  2) The Incidence and Presence of OTA in Beer3) The 
       Estimation of OTA Intake in Beer; 4) The Presence of OTA 
       in Wine; 2.2.4. The Presence of OTA in Milk and Milk 
       Products; (1) The Presence of OTA in Milk; 1) The Presence
       of OTA in Breast Milk; 2) The Presence of OTA in Cow Milk;
       (2) The Presence of OTA in Milk Products; 1) The Presence 
       of OTA in Cheese; 2) The Presence of OTA in Milk Powder; 
       3) The Presence of OTA in Yogurt; 2.2.5. The Presence of 
       OTA in Meat and Meat Products; 2.2.6. The Preventive 
       Measures and the Limit Standard of OTA; 3. Safety 
       Evaluation/Risk Assessment 
505 8  3.1. Exposure Assessment3.2. Hazard Assessment; 3.3. Other
       Risk Assessments; 4. The Classification and Structures of 
       OTA; 4.1. The Physico-Chemical Properties of Ochratoxin A;
       4.1.1. Physical and Chemical Characteristics of OTA; 
       4.1.2. Chemical Agents Which Can Degrade OTA; References; 
       Chapter 2 BIOSYNTHESIS, METABOLISM AND DETOXIFICATION OF 
       OCHRATOXIN A ; Abstract; 1. Production of Ochratoxin A; 
       1.1. Fungi that Produce Ochratoxin A; 1.1.1. Aspergillus; 
       1.1.2. Penicillium; 1.2. Conditions for Fungi to Produce 
       Ochratoxin A 
505 8  1.2.1. Conditions for Aspergillus Section Circumdati (A. 
       Ochraceus) to Produce Ochratoxin A1.2.2. Conditions for 
       Aspergillus Section Nigri (A. Carbonarius) to Produce 
       Ochratoxin A; 1.2.3. Conditions for Penicillium (P. 
       Verrucosum) to Produce Ochratoxin A; 2. Biosynthesis of 
       Ochratoxin A; 2.1. Biosynthesis of Ochratoxin A in A. 
       Ochraceus; 2.2. Biosynthesis of Ochratoxin A in A. 
       Carbonarius; 2.3. Biosynthesis of Ochratoxin A in P. 
       Verrucosum; 3. Biological Metabolism and Transformation of
       Ochratoxin A; 3.1. Distribution; 3.2. Renal Excretion; 
       3.3. Fecal Excretion; 4. Biotransformation Pathways 
505 8  4.1. Hydrolysis4.2. Phase I Reactions; 4.2.1. Detoxi 
       cation Reactions; 4.2.2. Bioactivation Reactions; 4.3. 
       Phase II Reactions; 4.3.1. Glucurono- and Sulfate-
       Conjugation; 4.3.2. Other O-Conjugates; 4.3.3. Glutathione
       Conjugation; 5. Biotransformation in Plants; 6. 
       Detoxification of Ochratoxin A; 6.1. Physical Methods; 
       6.1.1. Absorption; 6.1.2. Radiation; 6.2. Chemical 
       Methods; 6.3. Biological Methods; 6.3.1. Bacterial; (1) 
       Lactobacillus spp.; (2) Bacillus spp.; (3) Brevibacterium 
       spp.; (4) Rhizobium; 6.3.2. Fungi; (1) Mold; (2) Yeast; 
       6.3.3. Intestinal Microflora; 6.3.4. Others 
588 0  Online resource; title from PDF title page (EBSCO, viewed 
       August 26, 2016). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Ochratoxins.|0https://id.loc.gov/authorities/subjects/
       sh91002914 
650  7 Ochratoxins.|2fast|0https://id.worldcat.org/fast/1043752 
655  4 Electronic books. 
830  0 Food science and technology series (Nova Science 
       Publishers)|0https://id.loc.gov/authorities/names/
       no2009203448 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=1258728|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20180209|cEBSCO|tEBSCOebooksacademic NEW 1-29-18|lridw 
994    92|bRID