Natural Toxicants in Food

A manual for Experimental Foods, Dietetics and Food Scientists

Edited by David H. Watson

© 1998 – Blackwell

349 pages

Purchasing Options:
Hardback: 9780849397349
pub: 1998-03-19
US Dollars$219.95

About the Book

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


About the Series

Sheffield Food Technology

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Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Toxicology