Introduction to food toxicology /

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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),...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Shibamoto, Takayuki
Otros Autores: Bjeldanes, Leonard F.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Academic Press, �1993.
Colección:Food science and technology (Academic Press)
Temas:
Food > Toxicology.
Food > toxicity
Food Contamination
Aliments > Toxicologie.
MEDICAL > Pharmacology.
Food > Toxicology
Nourriture > toxicit�e.
Contamination des aliments.
Microbiologie des aliments.
Toxicologie.
Levensmiddelen.
voedsel
toxiciteit
toxicity
Food Toxicology
Voedingsmiddelentoxicologie
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • (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.

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