| Titre : | TOXINS IN FOOD, 1 |
| Autre titre: | LES TOXINES DANS LES ALIMENTS |
| Auteurs : | WALDEMAR M. DABROWSKI ; ZDZISLAW E. SIKORSKI |
| Type de document : | Livre |
| Editeur : | LONDRES : CRC PRESS, 2005 |
| ISBN/ISSN/EAN : | 978-0-8493-1904-4 |
| Format : | 355 P. |
| Langues: | Anglais |
| Concepts : |
TOXINE
ALLERGIE ALLERGIE ALIMENTAIRE PHYTOTOXINE MYCOTOXINE TOXINE BACTERIENNE METAL LOURD PESTICIDE PRODUIT ALIMENTAIRE RESIDU PRODUIT DE LA MER ALIMENT ANTIBIOTIQUE |
| Résumé : | In the interest of improving the safety and nutritional quality of the food supply. Toxins in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food. Chapters are based on the research of highly qualified specialists from the U.S. and Europe and on the critical evaluation of world literature. Following an introduction to the current toxicological hazards related to food, the book describes the toxins that occur naturally in raw materials, as well as those found in food due to defects during processing and as a result of environmental and raw material contamination. It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxins in food. Features - Presents an up-to-date account of the content, chemical properties, and mode of action of toxins in food - Provides data on natural toxins and those generated during food processing - Displays examples of loss in the nutritional value of food caused by overprocessing - Includes contributions from an international panel of experts |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| RES 746 | Livre | Réserve | Disponible |
