1st Edition

Natural Toxicants in Food
A manual for Experimental Foods, Dietetics and Food Scientists

Edited By

David H. Watson



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ISBN 9780849397349
Published March 19, 1998 by Blackwell
349 Pages

USD $250.00

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Book Description

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:

Table of Contents

Introduction, D. Watson
Pyrrolizidine Alkaloids, C. Crews
Glucosinolates, M. Dekker
Natural Oestrogenic Compounds, D. Aldridge
Nut Allergens, F. Angus
Bacterial Toxins Found in Foods, I. Millar, D. Gray, and H. Kay
Mycotoxins, K.A. Scudamore
Phycotoxins in Seafood, J. Leftley
The Control of Natural Toxicants, A. Moore
Quality Assurance, R. Wood
Quantifying Exposure to Natural Toxicants in Food, D.R. Tennant
The Chemical Detoxification of Aflatoxin-Contaminated Animal Feed, R.D. Coker
Appendix, G.E. Neal
Index

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Editor(s)

Biography

Watson\, David H.