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Natural Toxicants in Food

  • ID: 2179268
  • Book
  • 349 Pages
  • John Wiley and Sons Ltd
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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.
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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.
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David H. Watson
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