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005 20170719081051.0
010   $a1-315-35151-X
010   $a1-315-36853-6
010   $a1-4987-4853-8
024 7 $a10.1201/9781315368535 
035   $a(CKB)3710000001019005
035   $a(MiAaPQ)EBC4786520
035   $a(OCoLC)968706201
035   $a(PPN)199259100
035   $a(EXLCZ)993710000001019005
100   $a20180331h20172017  uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 00$aToxins and other harmful compounds in foods /$fedited by Agata Witczak, Zdzislaw E. Sikorski
210  1$aBoca Raton :$cCRC Press,$d[2017]
210  4$dİ2017
215   $a1 online resource (509 pages)
225 1 $aChemical and Functional Properties of Food Components Series
311   $a1-4987-4852-X 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $achapter 1. Problems of food safety / Waldemar Dabrowski and Agata Witczak -- chapter 2. Natural toxins of plant origin (phytotoxins) / Kevin D. Welch, Stephen T. Lee, Daniel Cook, Benedict T. Green, and Kip E. Panter -- chapter 3. Mushroom toxins / Roman Kotlowski -- chapter 4. Marine phycotoxins and seafood safety / Gustaaf M. Hallegraeff -- chapter 5. Biogenic amines / Sevim Kose -- chapter 6. Mycotoxins / Sui-Sheng T. Hua, Perng-Kuang Chang, and Jeffrey Palumbo -- chapter 7. Bacterial toxins / Waldemar Dabrowski, Alicja Dlubala, and Izabela Helak -- chapter 8. Pesticide, fertilizer, and antibiotic residues in food / Hassan Abdel-Gawad -- chapter 9. Toxic microelements in food / Mikolaj Protasowicki -- chapter 10. Cyanogenic compounds and estrogen disruptors / Blazej Kudlak, Monika Wieczerzak, and Jacek Namiesnik -- chapter 11. Phthalates / Tine Fierens, Mirja Van Holderbeke, Arnout Standaert, Isabelle Sioen, and Stefaan De Henauw -- chapter 12. Dioxins and dioxin-like compounds in food / Agata Witczak -- chapter 13. Epidemiological and medical impact of food contamination by viruses transmission via food and water / Elzbieta Kucharska and Joanna Bober -- chapter 14. Possible adverse effects of food additives / Shilpi Gupta Dixit -- chapter 15. Food allergens / Elzbieta Kucharska and Barbara Wroblewska -- chapter 16. The effect of processing on the safety and nutritional value of food / Zdzislaw E. Sikorski and Hanna Staroszczyk -- chapter 17. Toxic components of food packaging materials / Lidia Wolska and Maciej Tankiewicz -- chapter 18. Detection of harmful compounds in food / Grazyna Galezowska and Lidia Wolska -- chapter 19. Regulations established to control harmful food contaminations / Stefan S. Smoczynski.
410  0$aChemical and functional properties of food components series.
606   $aFoodborne diseases
606   $aPhytotoxins
606   $aFood contamination
606   $aFood$xToxicology
606   $aFood additives
615  0$aFoodborne diseases.
615  0$aPhytotoxins.
615  0$aFood contamination.
615  0$aFood$xToxicology.
615  0$aFood additives.
676   $a615.9/54
700   $aWitczak$b Agata$01247390
702   $aWitczak$b Agata
702   $aSikorski$b Zdzislaw E.
801  0$bFlBoTFG
801  1$bFlBoTFG
906   $aBOOK
912   $a9910159439103321
996   $aToxins and other harmful compounds in foods$92891768
997   $aUNINA