Naturally Occurring 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.
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.
Handbook Of Naturally Occurring Food Toxicants
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Author : Miloslav Rechcigl
language : en
Publisher: CRC Press
Release Date : 2018-02-01
Handbook Of Naturally Occurring Food Toxicants written by Miloslav Rechcigl and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-01 with Technology & Engineering categories.
In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals. Numerous studies which have dealt with this subject invariably have focused on chemical contaminants of some component of a food chain. In contrast, much less attention has been paid to the potentially harmful substances that may occur in foodstuffs naturally. The purpose of this Handbook is to sensitize the reader to this problem and to provide a systematic overview of the most important naturally occurring food toxicants. The Handbook should be of interest to anybody who is concerned with nutritive and health aspects of food. Inasmuch as many of the discussed toxicants can be removed or destroyed by a suitable method of food rpocessing it should be of special value to food technologists.
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.
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
Natural Toxic Compounds Of Foods
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Author : Jiri Davidek
language : en
Publisher: CRC Press
Release Date : 2018-01-18
Natural Toxic Compounds Of Foods written by Jiri Davidek and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-18 with Medical categories.
This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by direct consumption or indirect. as feed for domestic animals. Also included are toxic and antinutritive compounds formed from food components during processing and storage, as well as the toxic and antinutritive compounds present as natural constituents in raw materials and foodstuffs. FEATURES: Discusses food intolerance-inducing compounds, toxins and toxic compounds; Focuses on the most frequently occurring intolerances; Describes the reaction conditions for the formation of these compounds, as well as for their degradation; Considers nitroso compounds and ethyl carbamate formation.
Toxicants Occurring Naturally In Foods
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Author : National Research Council (U.S.). Food Protection Committee
language : en
Publisher:
Release Date : 1973
Toxicants Occurring Naturally In Foods written by National Research Council (U.S.). Food Protection Committee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Medical categories.
Food Safety Management
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Author : Benoît Schilter
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-11-01
Food Safety Management written by Benoît Schilter and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-01 with Technology & Engineering categories.
Most of the non-nutrient chemicals humans ingest with their normal diet are naturally occurring secondary metabolites of food plants. Quantitatively, exposures to these plant-specific constituents may significantly exceed dietary exposures to most of the synthetic chemicals, which may intentionally or unintentionally occur in food. Some of them have been shown to be highly potent toxins. It has been proposed to define inherent plant toxicants as plant constituents, which might induce adverse effects in humans when the plant or plant products are consumed. Examples are glycoalkaloids in potatoes, cyanogenic glucosides in cassava or phytohemaglutinin in red kidney beans. They have all been causally associated with acute human toxicity when ingested through foods that were not properly processed or prepared. Both toxicological and exposure data are limited for most inherent plant toxicants. Therefore, accurate risk assessment is often not possible. For many inherent toxicants the margin of exposure between toxic levels in humans and actual exposure from food is low. Therefore risk management measures need to be implemented in order to ensure food safety. Management options include development of cultivars low in inherent toxicants, agricultural and storage practices, and food processing. Further work is necessary to better characterize the potential health impact of inherent plant toxicants. This should include the development of a risk assessment paradigm which considers both potential adverse but also beneficial effects of secondary plant metabolites and of the pertinent food plants as such.
Introduction To Toxicology And Food
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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.