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This book presents a comprehensive view on mycotoxins of agricultural as well as non-agricultural environments and their health effects in humans and animals. Mycotoxins have immunosuppressive effects; but some of them can cause cancers, mutagenicity, neurotoxicity, liver and kidney damage, birth defects, DNA damage and respiratory disorders. The problem of mycotoxins is long-lasting and their direct or indirect exposures to humans and animals must be further discussed. The first chapter will cover the historical perspective of mycotoxins along with timeline while the second one will provide overview including classification of mycotoxins and mycotoxicoses. The comprehensive information/ literature on traditional, emerging and mushroom mycotoxins will be given in chapters 3, 4 and 5 respectively. Chapter 6 will deal with mycotoxins co-occurrence poisoning whereas new and masked mycotoxins will be described in chapter 7. The important aspects of mycotoxin studies like extraction, characterization and analysis and management strategies will be summarized in 8 and 9 chapters. The last chapter of the book will cover the recent developments in toxicokinetic studies of mycotoxins. The book will have the most up-to-date information and recent discoveries to deliver accurate data and to illustrate essential points to a wide range of readers including mycologists, clinicians, agricultural scientists, chemists, veterinarians, environmentalists and food scientists.

This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc.This book is an excellent resource for industry experts, researchers and studentsin the field of food science, food processing and food waste management.

Fungal pathogens pose an on-going and serious threat for poikilotherms and homeotherms, and can cause a broad spectrum of diseases ranging from innocuous to life-threatening. In addition, long-term exposure to some mycotoxigenic moulds can lead to mycotoxicoses in human and animals. Given the expanding population of immune compromised hosts, the list of fungal opportunists grows longer every year. Moreover, antifungal resistance, drug-related toxicity and our limited arsenal of antifungals have exacerbated the situation. To address these problems, strategies such as the identification of novel targets, use of the structure-activity relationship in rational drug design, development of new formulations, modification of existing antifungals to combat resistance, and bioavailability enhancement are called for. For the reader's convenience, this book has been divided into three sections. The first six chapters of Section I provide a timely review of mycoses, from endemic to cosmopolitan and from generalized to specific, while both chapters of Section II focus on risks associated with mycotoxins. In closing, the two chapters of Section III describe potential antifungal leads and drug candidates based on phytochemicals and coumarin scaffold.