Natural Toxicants in Food
Author:   David H. Watson (Joint Food Safety and Standards Group, Ministry of Agriculture, Fisheries and Food / Department of Health, London, UK)
Publisher:   John Wiley and Sons Ltd
Volume:   v. 2
ISBN:  

9781850758624


Pages:   352
Publication Date:   01 February 1998
Format:   Hardback
Availability:   Out of stock   Availability explained
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Natural Toxicants in Food


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Overview

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.

Full Product Details

Author:   David H. Watson (Joint Food Safety and Standards Group, Ministry of Agriculture, Fisheries and Food / Department of Health, London, UK)
Publisher:   John Wiley and Sons Ltd
Imprint:   Wiley-Blackwell
Volume:   v. 2
Dimensions:   Width: 16.60cm , Height: 2.60cm , Length: 24.20cm
Weight:   0.794kg
ISBN:  

9781850758624


ISBN 10:   185075862
Pages:   352
Publication Date:   01 February 1998
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

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.

Reviews

"... 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


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