UID:
edocfu_9958128791402883
Umfang:
1 online resource (231 p.)
ISBN:
1-299-19280-7
Serie:
Food science and technology
Inhalt:
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adultera
Anmerkung:
Description based upon print version of record.
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Front Cover; Introduction to Food Toxicology; Copyright Page; Table of Contents; Foreword; Preface; CHAPTER 1. Principles of Toxicology; I. Dose-Response; II. Safety; III. Absorption; IV. Translocation; V. Storage; VI. Excretion; Suggestions for Further Reading; CHAPTER 2. Determination of Toxicants in Foods; I. Qualitative and Quantitative Analyses of Toxicants in Foods; II. Sample Preparations for Determination of Toxicants; III. Toxicity Testing; Suggestions for Further Reading; CHAPTER 3. Biotransformation; I. Conversion of Lipid-Soluble Substances; II. Phase I Reactions
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III. Phase II ReactionsIV. The Effects of Diet on Biotransformation; V. Metabolic Induction; Suggestions for Further Reading; CHAPTER 4. Natural Toxins in Animal Foodstuffs; I. Toxins Occurring in Animal Liver; II. Toxins Occurring in Marine Animals; Suggestions for Further Reading; CHAPTER 5. Natural Toxins in Plant Foodstuffs; I. Natural Goitrogens; II. Cyanogenic Glycosides; III. Favism; IV. Lathyrism; V. Lecitins (Hemagglutinins); VI. Pyrrolizidine Alkaloids; VII. Enzyme Inhibitors; VIII. Vasoactive Amines; IX. Mutagens in Natural Plants; Suggestions for Further Reading
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CHAPTER 6. Fungal Toxins Occurring in FoodsI. Mycotoxins; II. Other Mycotoxins; III. Mushroom Fungal Toxins; Suggestions for Further Reading; CHAPTER 7. Toxic Food Contaminants from Industrial Wastes; I. Chlorinated Hydrocarbons; II. Heavy Metals; Suggestions for Further Reading; CHAPTER 8. Pesticide Residues in Foods; I. History; II. Pesticides in the Food Chain; III. Regulations; IV. Insecticides; V. Herbicides; VI. Naturally Occurring Pesticides; Suggestions for Further Reading; CHAPTER 9. Food Additives; I. Regulations; II. Preservatives; III. Antioxidants; IV. Sweeteners
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V. Coloring AgentsVI. Flavoring Agents; VII. Flavor Enhancers; Suggestions for Further Reading; CHAPTER 10. Toxicants Formed during Food Processing; I. Polycyclic Aromatic Hydrocarbons; II. Maillard Reaction Products; III. Amino Acid Pyrolysates; IV. N-Nitrosamines; V. Food Irradiation; Suggestions for Further Reading; Index
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English
Weitere Ausg.:
ISBN 0-08-092577-4
Weitere Ausg.:
ISBN 0-12-640025-3
Sprache:
Englisch
