This book contains a well-documented presentation of 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 US and Europe and on critical evaluation of the knowledge presented in current literature. The text describes the toxins that occur naturally in raw materials and those found in food due to defects during processing and as a result of environmental and raw material contamination. Toxins in Food is a valuable source of information for anyone interested in food safety and nutritional value.
• Chemical & Functional Properties of Food Components
Food Microbiology
Toxicology
Reference
Professional

Taking s comprehensive approach to the role of vitamin C at the cellular level as well as in the aquatic food chains, Ascorbic Acid in Aquatic Organisms discusses growth and reproduction, disease resistance, and toxicology of aquatic organisms. It offers contributions by respected authorities in aquaculture and fish nutrition and provides a unique combination of good nutrition research, ecology, and practical aquaculture. The book demonstrates basic research findings and their applications in the field and serves as a valuable asset for active researchers, academics and practitioners working in the aquatic environment.
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Marine & Aquatic Science
Environmental & Ecological Toxicology
Reference
Professional