Natural Toxicants in Food

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CRC Press, May 7, 1998 - Science - 335 pages
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Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, & animals. Offering broad coverage of of the topic, this book addresses such areas as:
 

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Contents

Introduction
1
Pyrrolizidine alkaloids
11
Glucosinolates
29
Natural oestrogenic compounds
55
Nut allergens
84
Bacterial toxins found in foods
105
References
140
Mycotoxins
147
Acknowledgements
216
The control of natural toxicants
227
Quality assurance
236
Quantifying exposure to natural toxicants in food
265
The chemical detoxification of aflatoxincontaminated
284
Toxicological research into the effects of some secondary
299
Index
329
Copyright

Phycotoxins in seafood
182

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About the author (1998)

Watson, Food Contaminants Division, Ministry of Argriculture, Fisheries and Food, London, England.

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