03522cam a2200529 i 45000010014000000030008000140050017000220060019000390070015000580080041000730400035001140200036001490200033001850200043002180200040002610200018003010200042003190200039003610200018004000200015004180240031004330350022004640350024004860500010005100720025005200720017005452450128005622500019006902640036007093000041007453360026007863370026008123380036008385201429008745200115023035880047024186500034024656500019024996500046025187000099025647000042026637000084027058560072027898560102028619420012029639990017029759781003500605FlBoTFG20251030122255.0m     o  d        cr cnu|||unuuu250130s2025    flu    go     000 0 eng d  aOCoLC-PbengerdaepncOCoLC-P  a9781003500605q(electronic bk.)  a1003500609q(electronic bk.)  a9781040313602q(electronic bk. : EPUB)  a1040313604q(electronic bk. : EPUB)  z9781032806709  a9781040313596q(electronic bk. : PDF)  a1040313590q(electronic bk. : PDF)  z9781032816241  z10328067027 a10.1201/97810035006052doi  a(OCoLC)1492396119  a(OCoLC-P)1492396119 4aTX537 7aTECx0120002bisacsh 7aTDCT2bicssc00aBiotoxins in Food :bThreats and Benefits /cedited by Sesan Abiodun Aransiola, Bunmi Comfort Lotun, and Naga Raju Maddela.  aFirst edition. 1aBoca Raton :bCRC Press,c2025.  a1 online resource (xxii, 476 pages).  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aBiotoxins are naturally occurring substances present in living organisms as a way of conferring biological defense or protection on such organisms. But their presence in food has been found to be a threat to unsuspecting food consumers. While they are exploited as biocontrol agents and as a biological defense mechanism against pests and predators in the field, biotoxins are implicated in foodborne illness in humans if consumed. Naturally occurring substances present in food include glycoalkaloids found in potatoes and lectins (phytohemagglutinin) in green beans and red kidney beans. Biotoxins in Food: Threats and Benefits discusses the natural poisons present in food, the threats posed, and the possible detection methods. This book assesses the implications of these biotoxins in food by evaluating the threats posed by the consumption of these naturally occurring poisons and the various emerging detection procedures available in the food industry. Several reports from contributing authors focus on the various threats linked to various food products and offer solutions in terms of removal. Early detection of these biotoxins to prevent food illnesses is well documented. Key Features: Discusses the emerging concepts of types, sources, and distribution of biotoxins in food Addresses the prevalence and applications of biotoxins in food products Analyzes the current detection technology of biotoxins in foods  aThis book discusses the natural poison present in food, the threats posed, and the possible detection methods.  aOCLC-licensed vendor bibliographic record. 0aFoodxSafety measures.961309 0aToxins.995257 7aTECHNOLOGY / Food Science2bisacsh9644341 aAransiola, Sesan Abiodun,eeditor.uNational Biotechnology Development Agency, Nigeria.9722131 aKotun, Bunmi Comfort,eeditor.9952581 aMaddela, Naga Raju,eeditor.uUni. College of Eng. Sci. and Tech, India.965087403Taylor & Francisuhttps://www.taylorfrancis.com/books/9781003500605423OCLC metadata license agreementuhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf  cE-Books  c68018d68018