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.
General
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