Natural Toxicants in Food

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.

Spis treści:
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.

Okładka tylna:
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.