Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatu

Presents information, based on scientific evidence, on the contents of harmful compounds in food raw materials and products, such as grains, fruits and vegetabl

While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyz