UID:
almafu_9958127263702883
Umfang:
1 online resource (532 pages)
ISBN:
0-323-14693-7
Serie:
Nutrition : basic and applied science : a series of monographs
Anmerkung:
Front Cover; Nutritional Toxicology, Volume I; Copyright Page; Table of Contents; List of Contributors; Preface; Chapter 1. Nutritional Toxicology: Definition and Scope; I. INTRODUCTION AND DEFINITIONS; II. DIET AS A SOURCE OF TOXICANTS; III. NUTRITIONAL EFFECTS OF TOXICANTS; IV. EFFECTS OF TOXICANTS ON NUTRITION; V. SAFETY EVALUATION, RISK ASSESSMENT, AND REGULATION OF CHEMICALS IN FOOD; REFERENCES; Chapter 2. General Principles of Nutritional Toxicology; I. INTRODUCTION; II. XENOBIOTICS; III. TOXIC ACTION; IV. BIOTOXIFICATION; V. MOLECULAR MECHANISMS OF TOXIC ACTION
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VI. DOSE-EFFECT AND DOSE-RESPONSE RELATIONSHIPS; VII. TIME-EFFECT AND TIME-RESPONSE RELATIONSHIPS; VIII.SYNERGISM AND ANTAGONISM; IX. PARAMETERS IN PRACTICAL NUTRITIONAL TOXICOLOGY; X. CONTROL OF RISKS IN NUTRITIONAL TOXICOLOGY; SELECTED READINGS; Chapter 3. Vitamin Excess and Toxicity; I. INTRODUCTION; II. FAT-SOLUBLE VITAMINS; II. WATER-SOLUBLE VITAMINS; REFERENCES; Chapter 4. Trace Elements and Cardiovascular Disease; I. INTRODUCTION; II. TRACE ELEMENTS AND RISK FACTORS IN CARDIOVASCULAR DISEASE; III. HARD WATER AND RISK O F CARDIOVASCULAR DISEASE; ACKNOWLEDGMENTS; SELECTED READING
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REFERENCES; Chapter 5. Factors Affecting the Metabolism of Nonessential Metals in Food; I. INTRODUCTION; II. CADMIUM; III. MERCURY; IV. LEAD; V. OTHER METALS; VI. CONCLUSION; REFERENCES; Chapter 6. Hazards of Foodborne Bacterial Infections and Intoxications; I. INTRODUCTION; II. THE INFECTIONS; III. THE INTOXICATIONS; IV. PRESSOR AMINE PRODUCTION; V. ALGAL INTOXICATIONS; REFERENCES; Chapter 7. Mycotoxins and Toxic Stress Metabolites of Fungus-Infected Sweet Potatoes; I. INTRODUCTION; II. MYCOTOXINS OF FILAMENTOUS FUNGI; III. FUNGUS-INDUCED STRESS METABOLITES OF SWEET POTATO (IPOMOEA BATATAS)
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REFERENCES; Chapter 8. Environmental Contaminants in Food; I. POLYCHLORINATED BIPHENYLS (PCBs); II. POLYBROMINATED BIPHENYLS (PBBs); III. AFLATOXINS; IV. NITRATES, NITRITES, AND N-NITROSO COMPOUNDS; V. METALS; REFERENCES; Chapter 9. Hazards of Nitrate, Nitrite, and N-Nitroso Compounds in Human Nutrition; I. INTRODUCTION; II. BACKGROUND CHEMISTRY; III. THE TOXICOLOGY OF NITRATE AND NITRITE; IV. THE TOXICOLOGY OF N-NITROSO COMPOUNDS; V. NITRATE, NITRITE, AND NITROSAMINES IN FOOD; VI. NITRATE, NITRITE, AND NITROSAMINES IN THE BODY; VII. DISCUSSION AND CONCLUSIONS; ACKNOWLEDGMENTS; REFERENCES
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Chapter 10. Safety of Food Colors; I. THE COLORING OF FOODS; II. THE COLORS ADDED TO FOODS; III. THE SAFETY OF FOOD COLORS; IV. CONCLUSIONS; REFERENCES; Chapter 11. Determination of the GRAS Status of Food Ingredients; I. BACKGROUND; II. ACTIONS OF THE FOOD AND DRUG ADMINISTRATION; III. ACTIONS OF LSRO/FASEB; IV. CONCLUSION STATEMENTS AND THEIR INTERPRETATION; V. PERSPECTIVES ON THE GRAS SUBSTANCES EVALUATION; VI. STATUS OF THE EVALUATION OF GRAS FOOD INGREDIENTS; REFERENCES; Chapter 12. Effects of Food Chemicals on Behavior of Experimental Animals; I. INTRODUCTION; II. CONDITIONED BEHAVIOR; III. UNCONDITIONED BEHAVIOR
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English
Weitere Ausg.:
ISBN 0-12-332601-X
Weitere Ausg.:
ISBN 1-299-66824-0
Sprache:
Englisch
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