Opterećenje:

Opis predmeta:

Ishodi učenja:

Literatura:

1. Stadler, R.H., Lineback, D.R. (2009) Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks. John Wiley & Sons, Hoboken, New Jersey. podpoglavlja: 2.1, 2.3, 2.8, 3.2, 4.1 (student treba savladati samo navedena podpoglavlja)
   
   Omaye, S.T. (2004) Food and Nutritional Toxicology, CRC Press, Boca Raton. (student treba savladati poglavlje 18)
   
   Jackson, W. F. (2002) Food Allergy, ILSI Europe Concise Monograph Series, ILSI Press, Washington. 40 str. (student treba savladati cijelu monografiju)
   
   Verhoeckx, K., Vissers, Y., Baumert, J.L., Faludi, R., Feys, M:, Flanagan, S., Herouet-Guicheney, C., Holzhauser, T., Shimojo, R., van der Bolt, N., Wichers, H., Kimber, I. (2015) Food processing and allergenicity. Food Chem. Toxicol. 80, 223-240. (savladati u cjelosti)
   
   Stoytcheva, M. (2011) Pesticides - Formulations, Effects, Fate, InTech, Rijeka. (student treba savladati poglavlje 28)
   
   Hajeb, P., Sloth, J.J., Shakibazadeh, Sh., Mahyudin, N.A., Afsah-Hejr, L. (2014) Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches. Compr. Rev. Food Sci. F. 13, 457 - 472.,

Preporučena literatura:

1. , Crozier, A., Clifford, M.N., Ashihara, A. (2006) Plant Secondary Metabolites. Occurence, Structure and Role in the Human Diet. Blackwell Publishing, Oxford, UK.
   
   Morgan, D.M.L., Bauer, F., White, A. (2005) COST Action 917 - Biogenically Active Amines in Food - Volume VII. COST Office, Luxembourg., , , .