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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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