Natural Toxic Compounds of Foods - Formation and Change During Processing and Storage (Hardcover)

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

Imprint:	Crc Press
Country of origin:	United Kingdom
Release date:	November 2017
First published:	1995
Authors:	Jiri Davidek
Dimensions:	254 x 178mm (L x W)
Format:	Hardcover
Pages:	280
ISBN-13:	978-1-315-89583-3
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Toxicology (non-medical) Promotions
LSN:	1-315-89583-8
Barcode:	9781315895833

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