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Book Categories |
Ch. 1 | Introduction | 1 |
Ch. 2 | Natural toxins of plant origin | 11 |
Ch. 3 | Mushroom toxins | 65 |
Ch. 4 | Phytoestrogens in food plants | 85 |
Ch. 5 | Food allergies and food intolerance | 105 |
Ch. 6 | Biogenic amines in food | 121 |
Ch. 7 | Marine phycotoxins in seafood | 155 |
Ch. 8 | Bacterial toxins | 191 |
Ch. 9 | Mycotoxins | 215 |
Ch. 10 | Heavy metals | 237 |
Ch. 11 | Pesticides in food | 251 |
Ch. 12 | Antibiotic and hormone residues in foods and their significance | 269 |
Ch. 13 | The effect of processing on the nutritional value and toxicity of foods | 285 |
Ch. 14 | Toxic components of food packaging materials | 313 |
Ch. 15 | Epidemiological and medical impact of toxins in foods | 335 |
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Add Toxins in Food, While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to foo, Toxins in Food to your collection on WonderClub |