Toxins and Other Harmful Compounds in Foods (Chemical & Functional Properties of Food Components)

This book presents up-to-date knowledge on the occurrence, structure, and properties of harmful components in foods, the mode of action of these compounds in the human organism, the possibilities to detect them, and the procedures applied to eliminate the health hazards caused by food toxins and other noxious constituents. The book presents the subject from the point of view of toxicologists, microbiologists, food chemists, and food technologists.