Handbook Of Food Toxicology
DOWNLOAD
Download Handbook Of Food Toxicology PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Handbook Of Food Toxicology book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Handbook Of Food Toxicology
DOWNLOAD
Author : S.S. Deshpande
language : en
Publisher: CRC Press
Release Date : 2002-08-29
Handbook Of Food Toxicology written by S.S. Deshpande and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-29 with Medical categories.
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Handbook Of Plant And Animal Toxins In Food
DOWNLOAD
Author : Gulzar Ahmad Nayik
language : en
Publisher: CRC Press
Release Date : 2022-04-18
Handbook Of Plant And Animal Toxins In Food written by Gulzar Ahmad Nayik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-18 with Technology & Engineering categories.
The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues, drawing the attention of both scientists and regulators alike. This unexplored area related to food quality is indeed a big concern for consumers, various regulatory authorities, and food industries. Apart from essential nutrients, several food crops are capable of producing a vast array of nonnutritious secondary metabolic products. These toxins produced as secondary metabolites have the potential to exhibit both beneficial and deleterious effects in both human beings and animals. Nevertheless, there has been huge progress in agricultural practices and food processing technologies, but still the number of nonnutritive substances and naturally derived toxins persist in our diet. Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention, focuses on various selected toxins in foods derived from plants as well as animals. The prominent plant toxins include solanine and chaconine, mushroom toxins, phytates, tannins, oxalates, goitrogens, gossypol, phytohemagglutinins, erucic acid, saponins, cyanogenic glycosides, enzyme inhibitors, BOAA (lathyrogens), toxic amino acids and toxic fatty acids. The prominent animal toxins covered in the book include various seafood toxins, shellfish toxins and biogenic amines. Key Features: Presents complete information about a plethora of toxins Provides quick and easy access to data on major plant and animal toxins Covers distribution of toxins in the plant and animal kingdom Provides comprehensive information on chemistry, safety and precautions of each toxin Commencing with a brief introduction of food toxins, this book is designed in such a way that the readers will be introduced to toxicity, safety and occurrence of each toxin selected. It also discusses the in-depth detailed information on food poisoning and its prevention. The book will also shed light on foodborne illness associated with toxins. The primary audience for this work will be food scientists, food toxicologists, university scholars and college students. Furthermore, the book will be of immense help for public health officials, pharmacologists, and food safety officers who are involved with enforcing regulations meant to ensure the safety of a particular food
Handbook Of Food Toxicology
DOWNLOAD
Author : S.S. Deshpande
language : en
Publisher: CRC Press
Release Date : 2002-08-29
Handbook Of Food Toxicology written by S.S. Deshpande and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-29 with Technology & Engineering categories.
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Introduction To Toxicology And Food
DOWNLOAD
Author : Tomris Altug
language : en
Publisher: CRC Press
Release Date : 2002-07-30
Introduction To Toxicology And Food written by Tomris Altug and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-07-30 with Technology & Engineering categories.
With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives. The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers" - those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.
Handbook Of Food Additives
DOWNLOAD
Author : Michael Ash
language : en
Publisher: Synapse Information Resources Incorporated
Release Date : 2002
Handbook Of Food Additives written by Michael Ash and has been published by Synapse Information Resources Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Technology & Engineering categories.
This handbook has been extensively updated and describes more than 6,000 trade name additives and more than 3,000 generic chemical additives that are used in food products. The handbook also includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food or as a result of production, processing, storage, or packaging. Additives are critical components of food preparation as they play an important role in increasing the flavor, texture, preservation, and value of food products as well as aiding in all aspects of food manufacture. Food regulations for the US, Europe (E numbers), and Japan are also included. Some of the food additives covered in this reference are: anticaking agents, antioxidants, fillers, flavors, emulsifiers, instantizing agents, nutrients, pH control agents, solvents, starch complexing agents, stiffening agents, suspending agents, sweeteners, tenderizers, texturizers, thickeners, etc. This reference is exhaustively cross-referenced by chemical component, function, application, CAS number, EINECS/ELINCS number, and FEMA number. More than 1,500 worldwide manufacturer
Introduction To Food Toxicology
DOWNLOAD
Author : Takayuki Shibamoto
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Introduction To Food Toxicology written by Takayuki Shibamoto and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
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. 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
Handbook Of Natural Toxins
DOWNLOAD
Author : R. F. Keeler
language : en
Publisher: CRC Press
Release Date : 1991-03-01
Handbook Of Natural Toxins written by R. F. Keeler and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-03-01 with Medical categories.
This volume describes some of the new research published since volume 1 of the series, Plant and fungal toxins , was published in 1983. A few chapters update topics previously treated, but most describe in depth the toxicologic and chemical aspects of other topics. Thus volumes 1 and 6 together prov
Handbook Of International Food Regulatory Toxicology
DOWNLOAD
Author :
language : en
Publisher:
Release Date :
Handbook Of International Food Regulatory Toxicology written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Handbook Of Arsenic Toxicology
DOWNLOAD
Author : Swaran Jeet Singh Flora
language : en
Publisher: Academic Press
Release Date : 2014-12-26
Handbook Of Arsenic Toxicology written by Swaran Jeet Singh Flora and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-26 with Medical categories.
Throughout history, arsenic has been used as an effective and lethal poison. Today, arsenic continues to present a real threat to human health all over the world, as it contaminates groundwater and food supplies. Handbook of Arsenic Toxicology presents the latest findings on arsenic, its chemistry, its sources and its acute and chronic effects on the environment and human health. The book takes readings systematically through the target organs, before detailing current preventative and counter measures. This reference enables readers to effectively assess the risks related to arsenic, and provide a comprehensive look at arsenic exposure, toxicity and toxicity prevention. Brings together current findings on the effects of arsenic on the environment and human health Includes state-of-the-art techniques in arsenic toxicokinetics, speciation and molecular mechanisms Provides all the information needed for effective risk assessment, prevention and countermeasure
Handbook Of Natural Toxins
DOWNLOAD
Author : Anthony Tu
language : en
Publisher: CRC Press
Release Date : 1992-06-11
Handbook Of Natural Toxins written by Anthony Tu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-06-11 with Technology & Engineering categories.
This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.