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    This document discusses toxic phytochemicals found in some plants. It begins with an introduction to the definition of food and basic conditions. It then discusses specific toxic phytochemicals, including their sources in plants, chemical structures, and toxic effects on humans. Some of the toxic phytochemicals mentioned are solanine in potatoes, lectins in legumes, and cyanogenic glycosides in almonds and cassava. The document provides examples of illnesses that can result from exposure to these toxic compounds.

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    This document discusses toxic phytochemicals found in some plants. It begins with an introduction to the definition of food and basic conditions. It then discusses specific toxic phytochemicals, including their sources in plants, chemical structures, and toxic effects on humans. Some of the toxic phytochemicals mentioned are solanine in potatoes, lectins in legumes, and cyanogenic glycosides in almonds and cassava. The document provides examples of illnesses that can result from exposure to these toxic compounds.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    8 views4 pages

    Toxic Phytochemicals

    Uploaded by

    정승원
    This document discusses toxic phytochemicals found in some plants. It begins with an introduction to the definition of food and basic conditions. It then discusses specific toxic phytochemicals, including their sources in plants, chemical structures, and toxic effects on humans. Some of the toxic phytochemicals mentioned are solanine in potatoes, lectins in legumes, and cyanogenic glycosides in almonds and cassava. The document provides examples of illnesses that can result from exposure to these toxic compounds.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    CHAPTER 06.

    유독성 파이토케미컬스
    (Toxic Phytochemicals)
    Food Toxicology

    유독성 파이토케미컬스
    (Toxic Phytochemicals)

    002
    2 Freshness and Microbial spoilage Indicators

    1. 서론

    1 식품의 정의와 구비 조건

    Freshness indicators provide information about microbiological growth, presence of


    microbiological metabolites or chemical changes of the products.
    : Reasons for the loss of freshness can be disadvantageous conditions or exceeded
    durability.
    Quality indicator: glucose, CO2, organic acids, volatile nitrogen compounds, biogenic
    amines, ethanol, ATP degradation products, and sulfuric compounds etc.
    : Changes in their concentrations are monitored through indicators and are generally ob-
    served as a change in color response that can be sensed and correlated with the freshness
    of the food product.
    NOTICES To be able to be in contact with the compounds the freshness indicators must be placed inside the
    packaging.
    ❑ Technical Vs. Marketing
    - Technical packaging pro-
    fessionals need science & Principles of indicator based on metabolites.
    engineering skills.
    - Marketing packaging
    professionals need artistic &
    motivational understanding. 원천기술을 활용한
    Lab-scale 차원에서 시작품 제작
    03
    작성자 : 정승원
    소 속 : 동국대학교 식품생명공학과
    주 소 : (410-820) 경기도 고양시 일산동구 동국로 32
    동국대학교 상영바이오관 1104-710 호
    전 화 : 031-961-5654
    핸드폰 : 010-2325-3371

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