| Description |
1 online resource |
| Series |
CRC revivals |
|
CRC revivals
|
| Contents |
Cover; Title; Copyright; PREFACE; THE EDITOR; CONTRIBUTORS; Contents; ACKNOWLEDGMENTS; Section I Natural Toxic Compounds of Food; Chapter 1 Food Intolerance-Inducing Compounds; Part A Immunogenic Compounds (Food Allergens); Part B Other Compounds (Nonimmunological Response); Chapter 2 Toxins; Part A Alkaloids; Part B Saponins; Part C Cyanogens; Part D Glucosinolates; Part E Plant Phenols; Part F Lectins (Hemagglutinins); Part G Toxic Amino Acids and Lathyrogens; Part H Biogenic Amines; Part I Marine Toxins; Part J Mushroom Toxins; Part K Other Toxic Compounds |
|
Section II Toxic and Antinutritive Compounds Formed During Food Processing and StorageChapter 3 Toxic Compounds Arising by Action of Microorganisms; Part A Bacterial Toxins; Part B Mycotoxins; Chapter 4 Toxic and Antinutritional Compounds Arising Under the Influence of Physical Factors and by Chemical Reactions; Part A Toxic and Antinutritional Compounds Arising from Proteins; Part B Toxic and Antinutritional Compounds Arising from Saccharides; Part C Toxic and Antinutritional Compounds Arising from Lipids |
|
Chapter 5 Toxic Compounds Arising by Interaction of Food Constituents with Food AdditivesPart A Nitroso Compounds; Part B Ethyl Carbamate; Index |
| Summary |
"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."--Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (EBSCO, viewed February 12, 2018) |
| Subject |
Food -- Toxicology.
|
|
Food industry and trade -- Health aspects
|
|
Food -- Storage -- Health aspects
|
|
Food -- Microbiology.
|
|
MEDICAL -- Pharmacology.
|
|
Food industry and trade -- Health aspects.
|
|
Food -- Microbiology.
|
|
Food -- Storage -- Health aspects.
|
|
Food -- Toxicology.
|
| Form |
Electronic book
|
| Author |
Davídek, Jiří, 1932- editor.
|
| ISBN |
9781351074933 |
|
1351074938 |
|
9781351091831 |
|
1351091832 |
|
