This volume guides readers through the currently important areas of work on naturally-occurring toxicants in food and offers a broader coverage than is presently available at professional and reference level.
Rezensionen / Stimmen
"... So much material in so few pages and... such a comprehensive index" - International Food Hygiene
"A very useful addition to the literature and a resource for those in industry concerned about the possible presence and control of natural toxicants" - Food Research International
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Maße
Höhe: 242 mm
Breite: 166 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-1-85075-862-4 (9781850758624)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
Joint Food Safety and Standards Group, Ministry of Agriculture, Fisheries and Food / Department of Health, London, UK
Introduction; Pyrrolizidine alkaloids; Glucosinolates; Natural oestro-genic; 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: Toxicological research into the effects of some secondary fungal metabolites in food and feeds; References; Index.
