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Introduction to food toxicology /
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),...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
�1993.
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Shibamoto, Takayuki. | |
| 245 | 1 | 0 | |a Introduction to food toxicology / |c Takayuki Shibamoto, Leonard F. Bjeldanes. |
| 260 | |a San Diego : |b Academic Press, |c �1993. | ||
| 300 | |a 1 online resource (xiii, 213 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Principles of toxicology -- Dose-response -- Safety -- Absorption -- Translocation -- Storage -- Excretion -- Determination of toxicants in foods -- Qualitative and quantitative analyses of toxicants in foods -- Sample preparations for determination of toxicants -- Toxicity testing -- Biotransformation -- Conversion of lipid-soluble substances -- Phase I reactions -- Phase II reactions -- Effects of diet on biotransformation -- Metabolic induction -- Natural toxins in animal foodstuffs -- Toxins occurring in animal liver -- Toxins occurring in marine animals -- Natural toxins in plant foodstuffs -- Natural goitrogens -- Cyanogenic glycosides -- Favism -- Lathyrism -- Lecitins (hemagglutinins) -- Pyrrolizidine alkaloids -- Enzyme inhibitors -- Vasoactive amines -- Mutagens in natural plants -- Fungal toxins occurring in foods -- Mycotoxins -- Mushroom fungal toxins -- Toxic food contaminants from industrial wastes -- Chlorinated hydrocarbons -- Heavy metals -- Pesticide residues in foods -- History -- Pesticides in the food chain -- Regulations -- Insecticides -- Herbicides -- Naturally occurring pesticides. | |
| 505 | 0 | |a (cont) Food additives -- Regulations -- Preservatives -- Antioxidants -- Sweeteners -- Coloring agents -- Flavoring agents -- Flavor enhancers -- Toxicants formed during food processing -- Polycyclic aromatic hydrocarbons -- Maillard reaction products -- Amino acid pyrolysates -- N-nitrosamines -- Food irradiation. | |
| 520 | |a 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 adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Key Features. Principles of toxicology. Toxicities of chemicals found in foods. Occurrence of natural toxins in plant and animal foodstuffs. Food contamination caused by industry. Toxic chemicals related to food processing. Food additives. Microbial toxins in foods. | ||
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 650 | 0 | |a Food |x Toxicology. | |
| 650 | 1 | 2 | |a Food |x toxicity |0 (DNLM)D005502Q000633 |
| 650 | 1 | 2 | |a Food Contamination |0 (DNLM)D005506 |
| 650 | 6 | |a Aliments |x Toxicologie. |0 (CaQQLa)201-0066556 | |
| 650 | 7 | |a MEDICAL |x Pharmacology. |2 bisacsh | |
| 650 | 7 | |a Food |x Toxicology |2 fast |0 (OCoLC)fst00930642 | |
| 650 | 7 | |a Nourriture |x toxicit�e. |2 fmesh | |
| 650 | 7 | |a Contamination des aliments. |2 fmesh | |
| 650 | 7 | |a Microbiologie des aliments. |2 fmesh | |
| 650 | 7 | |a Toxicologie. |2 fmesh | |
| 650 | 1 | 7 | |a Levensmiddelen. |2 gtt |
| 650 | 1 | 7 | |a Toxicologie. |2 gtt |
| 650 | 7 | |a Aliments |x Toxicologie. |2 ram | |
| 653 | 0 | |a Food |a Toxicology | |
| 653 | 0 | 0 | |a voedsel |
| 653 | 0 | 0 | |a toxiciteit |
| 653 | 0 | 0 | |a toxicity |
| 653 | 1 | 0 | |a Food Toxicology |
| 653 | 1 | 0 | |a Voedingsmiddelentoxicologie |
| 700 | 1 | |a Bjeldanes, Leonard F. | |
| 776 | 0 | 8 | |i Print version: |a Shibamoto, Takayuki. |t Introduction to food toxicology. |d San Diego : Academic Press, �1993 |z 0126400253 |w (DLC) 92041626 |w (OCoLC)27150543 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780080925776 |z Texto completo |