Download Toxins and Contaminants in Indian Food Products by Ramesh Kumar Sharma, Salvatore Parisi PDF

By Ramesh Kumar Sharma, Salvatore Parisi

This e-book discusses assorted elements of illness in Indian nutrition items. specific consciousness is given to the presence and analytical detection of harmful elements resembling insecticides, mycotoxins and different biologically-produced pollution, meals chemical substances and ingredients with common or commercial beginning. in addition, the publication addresses the construction and the economic exploitation of local botanical constituents, and the query if such materials might be considered as meals or medicinal drugs. It additionally sheds gentle on chemical facets of natural farming practices in India. Readers also will locate info on insecticides and different hazardous chemical substances detection in Indian farming. The authors current an invaluable opinion on how and why meals contaminants can result in border rejections in the course of export, specifically to the eu Union.

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Extra resources for Toxins and Contaminants in Indian Food Products

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Nature. 1962;195:1062–3. 1038/1951062a0. Ramesh J, Sarathchandra GV, Sureshkumar V. Survey of market samples of food grains and grain flour for Aflatoxin B1 contamination. Int J Curr Microbiol Appl Sci. 2013;2(5):184–8. Reddy BN, Raghavender CR. Outbreaks of aflatoxicoses in India. Afr J Food Agric Nutr Dev. 2007;7:5. Sargeant K, Carnaghan RBA, Allcroft R. Toxic products in groundnuts. Chem Origin Chem Ind (London). 1963; 53. Sastry GA, Narayana JV, Rama Rao P, Christopher KJ, Hill KR. A report on the groundnut toxicity in Murrah buffaloes in Andhra Pradesh (India).

2 Toxin Load Considerations in Botanical Food Ingredients, Herbs and Spices Herbs and spices, and their essential oils, are extensively used in the Ayurvedic medicine but their application in food preservation is limited due to their tastes as well as the toxin load. 2 Toxin Load Considerations in Botanical Food Ingredients, Herbs … 27 spices contain biologically produced toxins: microbial compounds, allergens like terpenes, alkaloids, stimulants, depressants, etc. Since food is consumed in much larger quantity than medicinal products, the toxin load of food ingredients and additives is therefore much worth considering.

Herbs and spices: the potent source of natural food preservatives. Food and Beverage News. 2016. com/Top-News/herbs-and-spices-the-potent-source-of-naturalfood-preservatives-39172. Accessed 06 July 2016. Sharma A, Tewari GM, Shrikhande AJ, Padwal-Desai SR, Bandyopadhyay C. Inhibition of aflatoxin producing fungi by onion extracts. J Food Sci. 1979;44(5):1545–7. 1111/j. x. Shelef LA. Antimicrobial effects of spices. J Food Saf. 1984;6(1):29–44. 1745-4565. x. Shelef LA, Jyothi EK, Bulgarellii MA.

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