This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by direct consumption or indirect. as feed for domestic animals. Also included are toxic and antinutritive compounds formed from food components during processing and storage, as well as the toxic and antinutritive compounds present as natural constituents in raw materials and foodstuffs. FEATURES: Discusses food intolerance-inducing compounds, toxins and toxic compounds; Focuses on the most frequently occurring intolerances; Describes the reaction conditions for the formation of these compounds, as well as for their degradation; Considers nitroso compounds and ethyl carbamate formation.
Section 1: Natural Toxic Compounds of Food 1. Food Intolerance-Inducing Compounds 2. Toxins Section 2: Toxic and Antinutritive Compounds Formed During Food processing and Storage 3.Toxic Compounds Arising by Action of Microorganisms 4. Toxic and Antinutritional Compounds Arising Under the Influence 5. Toxic Compounds Arising by Interaction of Food Constituents with Food Additives