Natural Toxic Compounds of Foods Formation & Change during Food Processing & Storage / Edition 1

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A summary of current knowledge in the field of naturally occurring toxic and antinutritive compounds of foods; i.e., compounds which are present because of the inherent genetic characteristics of the plant or animal from which the foods are derived. Includes those plants and animals that are of value or potential value for human nutrition, either by direct consumption or indirect consumption (as feed for domestic animals). Chapters cover food intolerance-inducing compounds; toxins; and toxic and antinutritional compounds arising by action of microorganisms, under the influence of physical factors, by chemical reactions, and by interaction of food constituents with food additives. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780849346231
  • Publisher: Taylor & Francis
  • Publication date: 1/28/1995
  • Edition number: 1
  • Pages: 280

Table of Contents

Ch. 1 Food Intolerance-Inducing Compounds 3
Pt. A Immunogenic Compounds (Food Allergens) 3
Pt. B Other Compounds (Nonimmunological Response) 9
Ch. 2 Toxins
Pt. A Alkaloids 15
Pt. B Saponins 45
Pt. C Cyanogens 52
Pt. D Glucosinolates 64
Pt. E Plant Phenols 75
Pt. F Lectins (Hemagglutinins) 95
Pt. G Toxic Amino Acids and Lathyrogens 103
Pt. H Biogenic Amines 108
Pt. I Marine Toxins 124
Pt. J Mushroom Toxins 137
Pt. K Other Toxic Compounds 143
Ch. 3 Toxic Compounds Arising by Action of Microorganisms 167
Pt. A Bacterial Toxins 167
Pt. B Mycotoxins 170
Ch. 4 Toxic and Antinutritional Compounds Arising Under the Influence of Physical Factors and Chemical Reactions 183
Pt. A Toxic and Antinutritional Compounds Arising from Proteins 183
Pt. B Toxic and Antinutritional Compounds Arising from Saccharides 199
Pt. C Toxic and Antinutritional Compounds Arising from Lipids 213
Ch. 5 Toxic Compounds Arising by Interaction of Food Constituents with Food Additives 229
Pt. A Nitroso Compounds 229
Pt. B Ethyl Carbamate 249
Index 255
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