Food toxins.

Sreenivasamurthy, V. (1980) Food toxins. Journal of Food Science and Technology, 17 (1/2). 89-94, 51 ref..

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Abstract

The review covers natural toxins inherent in foods, e.g. trypsin inhibitor, haemagglutinins, amylase inhibitor, and lathyrogens; and acquired toxins e.g. bacterial toxins (from staphylococci, Clostridium perfringens and Bacillus cereus) and mycotoxins. The implications of these toxins and their remedial measures are indicated.

Item Type:	Article
Uncontrolled Keywords:	TOXINS-; foods, toxins in, Review; MYCOTOXINS-; foods, mycotoxins in, Review; REVIEWS-; foods, toxins in; foods, mycotoxins in
Subjects:	600 Technology > 01 Medical sciences > 17 Toxicology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Sep 2010 07:29
Last Modified:	28 Dec 2011 09:55
URI:	http://ir.cftri.res.in/id/eprint/6864

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