Cover -- Foreword -- Contents -- List of Abbreviations -- Chapter 1: Introduction to Masked Mycotoxins -- 1.1 Mycotoxins -- 1.2 Masked Mycotoxins -- 1.2.1 Terminology -- 1.2.2 Historical Perspective -- 1.2.3 Recent Developments -- 1.2.4 Toxicity of Masked Mycotoxins -- 1.3 Conclusion -- References -- Chapter 2: Natural Occurrence of Masked Mycotoxins -- 2.1 Introduction -- 2.2 Masked forms of DON -- 2.2.1 Occurrence -- 2.2.2 Ratios of DON-3-Glc to DON -- 2.2.3 Occurrence in Beer -- 2.2.4 Other DON Metabolites -- 2.3 Masked Zearalenone -- 2.4 Masked Fumonisins -- 2.5 Ochratoxin A -- 2.6 T2 and HT2 Toxins -- 2.7 Fusarenon-X -- 2.8 Other Masked Mycotoxins -- 2.9 Effect of Climate on Occurrence -- 2.10 Conclusion -- References -- Chapter 3: Immunologically-based Methods for Detecting Masked Mycotoxins -- 3.1 Introduction -- 3.1.1 Terminology -- 3.1.2 Why use Immunoassays to Detect Masked Forms? -- 3.1.3 CR of Immunoassays -- 3.2 Immunoassays for Detecting Masked Mycotoxins -- 3.2.1 Assays Developed for Parent Mycotoxins that Cross-react with Masked Forms -- 3.2.2 Assays Developed Specifically for the Masked Forms -- 3.3 Conclusion -- Disclaimer -- Acknowledgments -- References -- Chapter 4: Untargeted Analysis of Modified Mycotoxins using High-resolution Mass Spectrometry -- 4.1 Analysis of Modified Mycotoxins by Traditional Liquid Chromatography-tandem Mass Spectrometry Methods -- 4.2 Analysis of Modified Mycotoxins and Possibilities of High-resolution Mass Spectrometry -- 4.3 Untargeted Analysis of Modified Fusarium Mycotoxins in Natural Products -- 4.3.1 Fusarium Mycotoxins: Trichothecenes -- 4.3.2 Fusarium Mycotoxins: Myco-estrogens -- 4.4 Untargeted Analysis of Modified Mycotoxins in Human Biological Fluids -- 4.4.1 Fusarium Mycotoxins -- 4.5 Conclusion -- References.

Chapter 5: Transformation of Mycotoxins upon Food Processing: Masking, Binding and Degradation Phenomena -- 5.1 Pre-milling -- 5.2 Milling -- 5.3 Extrusion -- 5.4 Frying -- 5.5 Baking -- 5.6 Pasta Manufacturing -- 5.7 Tortilla Manufacturing -- 5.8 Beer Production -- 5.9 Conclusion -- References -- Chapter 6: In Vitro Assays to Estimate the Toxicological Effects of Masked Mycotoxins -- 6.1 Introduction -- 6.2 Modern Mycotoxicology: Masked Mycotoxins -- 6.2.1 Adverse Effects of Mycotoxins -- 6.2.2 'Masking' of Mycotoxins: Toxicological Repercussions -- 6.3 Toxicity Testing In Vitro -- 6.3.1 Extrapolation to Human Toxicology -- 6.3.2 Cytotoxicity of Masked Mycotoxins -- 6.4 Bioaccessibility and Bioavailability Assessment In Vitro -- 6.4.1 Human Digestion Models -- 6.4.2 Caco-2 Permeability Assay -- 6.5 Future Perspectives -- 6.6 Conclusion -- References -- Chapter 7: Animal Models for Masked Mycotoxin Studies -- 7.1 Introduction -- 7.2 Animal Studies on Masked ZEN -- 7.3 Animal Studies on Masked DON -- 7.3.1 Stability of DON-3-Glc During Digestion -- 7.3.2 Biological Activity of DON-3-Glc -- 7.4 Animal Studies on Masked Fumonisins -- 7.5 Conclusion -- References -- Chapter 8: Detoxification Strategies for Mycotoxins in Plant Breeding -- 8.1 Fungal Toxins in Plant Diseases -- 8.2 Detoxification of Fungal Toxins in Plant Defense Against Fungal Infection -- 8.3 Fungal Endophytes Producing Toxins -- 8.4 Genetic Engineering of Crops for Detoxification of Fungal Toxins -- 8.4.1 Concept -- 8.4.2 Sources of Enzymes and Genes for Detoxification of Fungal Toxins -- 8.4.3 Examples of Detoxification Activities -- 8.5 Perspectives for Genetically Modified Crops Detoxifying Fungal Toxins -- References -- Chapter 9: Concluding Remarks -- 9.1 Masked Mycotoxins -- 9.2 Future Perspectives -- References -- Subject Index.