Natural Toxicants In Food
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Natural Toxicants In Food
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Author : Watson
language : en
Publisher: CRC Press
Release Date : 1998-05-07
Natural Toxicants In Food written by Watson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-05-07 with Medical categories.
Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals.
Toxins In Food
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Author : Waldemar M. Dabrowski
language : en
Publisher: CRC Press
Release Date : 2004-11-15
Toxins In Food written by Waldemar M. Dabrowski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-15 with Medical categories.
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To
Natural Toxicants In Food
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Author : David H. Watson
language : en
Publisher:
Release Date : 1987
Natural Toxicants In Food written by David H. Watson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Food poisoning categories.
Food Safety And Natural Toxins
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Author : Mary Fletcher
language : en
Publisher: MDPI
Release Date : 2020-11-13
Food Safety And Natural Toxins written by Mary Fletcher and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-13 with Technology & Engineering categories.
Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal feed and human food has led to the introduction of regulations for a small number of the most potent natural toxins, particularly mycotoxins. Implementation of these regulations necessitates the establishment of high-throughput analytical chemistry methods with increasingly lower limits of detection. The impacts of plant toxins are not limited to grazing livestock but can be carried through the food chain, with some toxins, such as indospicine, being demonstrated to accumulate in tissues of grazing animals, causing secondary poisoning in animals consuming meat from this livestock. This Special Issue focuses on the analysis of natural toxins and their incidence, from source organisms to food and feed commodities, in addition to their implications for food safety.
Inherent Natural Toxicants In Food
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Author : Great Britain. Ministry of Agriculture, Fisheries and Food
language : en
Publisher:
Release Date : 1996
Inherent Natural Toxicants In Food written by Great Britain. Ministry of Agriculture, Fisheries and Food and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Food categories.
This report, covering the area of inherent natural toxicants, summarizes the research and surveillance on glycoaloids, furocoumarins, phytoestrogens, hydrazine derivatives, and bracken fern mutagens carried out by The Working Party on Naturally Occurring Toxicants in Food between 1980 and 1995. It also provides an update of the working Party's current and future work.
Antinutrients And Natural Toxicants In Foods
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Author : Robert Louis Ory
language : en
Publisher:
Release Date : 1981
Antinutrients And Natural Toxicants In Foods written by Robert Louis Ory and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Biological Products categories.
Abstract: Proceedings of a 1979 symposium, presented for food scientists and nutritionists, cover 19 research themes in the area of food antinutrients and toxicants. Antinutrients include various materials present in plants that can bind essential minerals, allergens, flatus oligosaccharides, or vitamin antagonists. Toxicants include naturally-occurring toxins, and those that may occur from microbial activity during storage, processing, or cooking. Research themes include: sweet potato mold; the controversy over nitrites and nitrosamines; tremorgenic mycotoxins; cottonseed protein antinutrients; cereal grain hemagglutinins; potato and legume proteinase inhibitors; fluoride intake and retention; dietary fiber effects on zinc bioavailability; and vitamin B6 antagonists in natural products. (wz).
Analysis Of Naturally Occurring Food Toxins Of Plant Origin
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2022-12-02
Analysis Of Naturally Occurring Food Toxins Of Plant Origin written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-02 with Technology & Engineering categories.
Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function and toxicity. Some toxins are produced by plants as a natural defense mechanism against predators, insects, or microorganisms, or as a consequence of infestation with microorganisms, such as mold, in response to climate stress (such as drought or extreme humidity). Well-known groups of natural toxins of plant origin are: cyanogenic glycosides, pyrrolizidine alkaloids, furocoumarins, lectins, and glycoalkaloids. These plant-origin natural toxins can cause a variety of adverse health effects and pose a serious health threat to both humans and livestock. Analysis of Naturally Occurring Food Toxins of Plant Origin is divided into three sections that provide a detailed overview of different classes of food toxins that are naturally found in plants, including various analytical techniques used for their structural characterization, identification, detection, and quantification. This book provides in-depth information and comprehensive discussion over quantitative and qualitative analysis of natural toxins in plant-based foods. Key Features: • Provides a detailed overview of different classes of natural toxins found in plants. • Explains how IR, NMR, and mass spectrometry are utilized in characterization and identification. • Describes applicability of HPLC, LC-MS, GC-MS, and HPTLC techniques for detection and quantification. • Discusses progress in the field related to capillary electrophoresis, ELISA, and biosensors for quantitative application of these techniques. Also available in the Food Analysis and Properties Series: Nutriomics: Well-being through Nutrition, edited by Devarajan Thangadurai,Saher Islam,Leo M.L. Nollet, Juliana Bunmi Adetunji (ISBN: 9780367695415) Bioactive Peptides from Food: Sources, Analysis, and Functions, edited by Leo M.L. Nollet and Semih Ötleş (ISBN: 9780367608538) Mass Spectrometry in Food Analysis, edited by Leo M.L. Nollet and Robert Winkler (ISBN: 9780367548797) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Naturally Occurring Toxicants In Food
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Author : Steering Group on Chemical Aspects of Food Surveillance
language : en
Publisher:
Release Date : 1994
Naturally Occurring Toxicants In Food written by Steering Group on Chemical Aspects of Food Surveillance and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Alcoholic beverages categories.
Food Safety And Natural Toxins
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Author : Mary Fletcher
language : en
Publisher:
Release Date : 2020
Food Safety And Natural Toxins written by Mary Fletcher and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with categories.
Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal feed and human food has led to the introduction of regulations for a small number of the most potent natural toxins, particularly mycotoxins. Implementation of these regulations necessitates the establishment of high-throughput analytical chemistry methods with increasingly lower limits of detection. The impacts of plant toxins are not limited to grazing livestock but can be carried through the food chain, with some toxins, such as indospicine, being demonstrated to accumulate in tissues of grazing animals, causing secondary poisoning in animals consuming meat from this livestock. This Special Issue focuses on the analysis of natural toxins and their incidence, from source organisms to food and feed commodities, in addition to their implications for food safety.
Handbook Of Natural Toxins
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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.