Mode of action and human health aspects of aflatoxin carcinogenesis

Articles in the same Issue

1. The phenomena of quality in the smoke curing process
2. Physical and chemical processes involved in the production and application of smoke
3. Analysis of smoke and smoked foods
4. Contribution of smoke compounds to sensory, bacteriostatic and antioxidative effects in smoked foods
5. Some facts and legislation concerning polycyclic aromatic hydrocarbons in smoked foods
6. Novel concepts in technology and design of machinery for production and application of smoke in the food industry
7. Food mycotoxins survey and monitoring programs
8. Sampling granular foodstuffs for aflatoxin
9. Mycotoxin tolerances in foodstuffs
10. Metabolism of aflatoxin and other mycotoxins in relation to their toxicity and the accumulation of residues in animal tissues
11. Mode d'action des mycotoxines
12. Mode of action of trichothecenes
13. Mode of action and human health aspects of aflatoxin carcinogenesis
14. Short-term tests and mycotoxins
15. Review of prevention, elimination, and detoxification of aflatoxins
16. The mycotoxins and human health hazards
17. Some new mycotoxins