Natural Toxicants in Food

A manual for Experimental Foods, Dietetics and Food Scientists

Buch | Hardcover

349 Seiten

1998
Crc Press Inc (Verlag)
978-0-8493-9734-9 (ISBN)

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Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals. Offering broad coverage of the topic, this book addresses such areas as:

Watson/, David H.

Introduction. Pyrrolizidine Alkaloids. Glucosinolates. Natural Oestrogenic Compounds. Nut Allergens. Bacterial Toxins Found in Foods. Mycotoxins. Phycotoxins in Seafood. The Control of Natural Toxicants. Quality Assurance. Quantifying Exposure to Natural Toxicants in Food. The Chemical Detoxification of Aflatoxin-Contaminated Animal Feed. Appendix. Index.

NTI/Sales Copy

Erscheint lt. Verlag	19.3.1998
Reihe/Serie	Sheffield Food Technology
Verlagsort	Bosa Roca
Sprache	englisch
Maße	210 x 280 mm
Gewicht	807 g
Themenwelt	Studium ► 2. Studienabschnitt (Klinik) ► Pharmakologie / Toxikologie
	Naturwissenschaften ► Biologie ► Biochemie
	Technik ► Lebensmitteltechnologie
ISBN-10	0-8493-9734-0 / 0849397340
ISBN-13	978-0-8493-9734-9 / 9780849397349
Zustand	Neuware