The IRMA Community
Newsletters
Research IRM
Click a keyword to search titles using our InfoSci-OnDemand powered search:
|
Food Allergy and Food Poisoning: Toxicology on Culinary Sciences
Abstract
Taken into account data from which is considered a product not safe, estimate the safe level of a contaminant on food, for example, always have many unavoidable uncertainties. It cannot be overemphasized enough, that this also happens as in any other human activity. In most cases, we hope, to define as clearly as possible the eventual risk associated with particular conditions of exposure to a given substance in food. There are numerous toxic compounds that reside naturally in certain foods that unable these to be consumed above certain limits or even are fully prohibited in some other countries. Chapter starts with a clear explanation of differences and relationships between food allergy and food poisoning, continued with main allergens in food and main toxics. Finally, authors summarize different origins of toxins and allergens (natural from foods, from additives, pollutants and food processing).
Related Content
Abul Kalam Azad, Mohamad Dayoob, Fatema Tuz Zohera.
© 2024.
21 pages.
|
W. H. P. A. D. Perera, Mithuni N. Senadeera, Dinusha N. Udukala.
© 2024.
26 pages.
|
Thi Van Anh Nguyen, Trang Nguyen Ngoc, Thanh Tung Bui.
© 2024.
43 pages.
|
Abul Kalam Azad, Mallari Praveen, Wan Mohd Azizi Bin Wan Sulaiman.
© 2024.
31 pages.
|
Bancha Yingngam.
© 2024.
43 pages.
|
Babi Lakkoju, Swapna Asuthkar, Gundla Rambabu, Kolli Balakrishna.
© 2024.
20 pages.
|
Arthi Gunasekaran, Trisha Sathya, Vijaya Anand Arumugam, Balamuralikrishnan Balasubramanian, Asirvatham Alwin Robert, Arun Meyyazhagan.
© 2024.
31 pages.
|
|
|