Toxic Constituents Of Animal Foodstuffs
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Toxic Constituents Of Animal Foodstuffs
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Author : Irvin Liener
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Toxic Constituents Of Animal Foodstuffs written by Irvin Liener and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Medical categories.
Toxic Constituents of Animal Foodstuffs focuses on toxic substances that occur naturally as well as those that are deliberately or inadvertently introduced by man in animal foodstuffs. This book gives specific discussions on food contaminants in meat, dairy products, avian and fish eggs, shellfish, fish, and algae. It notes that the naturally occurring toxicants seem to be confined mainly to avian and fish eggs and to certain kinds of shellfish and amphibia. Examples of toxicity due to the introduction of synthetic chemicals may be found in most meat and dairy products. Moreover, special consideration is given to the problem of the carcinogenic nitrosamines in meat products to which nitrites have been added. This reference will convey an increased awareness of the fact that even products of animal origin may prove to be potentially hazardous to health because of certain toxic substances. Consequently, there will be a vital need for their close surveillance in the food chain.
Toxic Constituents Of Animal Food Stuffs
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Author : Liener I L.
language : en
Publisher:
Release Date : 1987
Toxic Constituents Of Animal Food Stuffs written by Liener I L. and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with categories.
Toxic Constituents Of Plant Foodstuffs
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Author : Irvin Liener
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Toxic Constituents Of Plant Foodstuffs written by Irvin Liener and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Toxic Constituents of Plant Foodstuffs focuses on toxic substances in foods of plant origin, including protease inhibitors, hemagglutinins, goitrogens, cyanogens, saponins, gossypol, lathyrogens, and allergens. The book also considers adventitious toxic factors in processed foods and miscellaneous toxic factors such as stimulants and depressants, hypoglycemic agents, toxic amino acids, metal-binding constituents, and hepatotoxins. This volume is organized into 13 chapters and begins with an overview of protease inhibitors, including their distribution in the plant kingdom, physical and chemical properties, and mechanism of interaction with proteases. The next chapters focus on the adventitious introduction of toxic factors into processed plant foods; the inactivation of the trypsin inhibitor and hemagglutinin found in legumes by cooking; and the extraction of a nontoxic, edible starch from cycads. The reader is also introduced to lathyrism, the toxicity of agglutinins, occurrence of goitrogens in thioglucoside-containing plants, and dietary sources of cyanogen. This book will be of interest and value to food scientists who are concerned with the safety of food supply and public health officials tasked with enforcing regulations necessary to ensure the safety of a particular food.
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.
Toxic Constituents Of Plant Foodstuffs
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Author : Irvin E. Liener
language : en
Publisher:
Release Date : 1969
Toxic Constituents Of Plant Foodstuffs written by Irvin E. Liener and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1969 with Medical categories.
Natural Toxic Compounds Of Foods Formation Change During Food Processing Storage
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Author : Jiri Davidek
language : en
Publisher: Springer
Release Date : 1995-03-03
Natural Toxic Compounds Of Foods Formation Change During Food Processing Storage written by Jiri Davidek and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-03-03 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.
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.
Food Safety And Toxicity
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Author : John De Vries
language : en
Publisher: CRC Press
Release Date : 2021-10-08
Food Safety And Toxicity written by John De Vries and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-08 with Medical categories.
Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is organized into three main sections. Section 1 explores the relationship between the origin or formation of potentially toxic compounds and their eventual ingestion. Section 2 picks up with information on the potential consequences of this ingestion, and Section 3 concludes with the discussion of prevention and minimization of health risks. By emphasizing food safety, rather than nutritional toxicology, this book puts food hazards and their health risks in true perspective. It also explores the complementary roles of toxicology and epidemiology in studying associations between nutrition and adverse health effects and in assessing toxicological risks from food components in a deliberate manner. Food Safety and Toxicity, with clear, non-technical language and valuable insight, brings you up-to-date on the significant food safety issues confronting us today.
Principles Of Food Toxicology
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Author : Tõnu Püssa
language : en
Publisher: CRC Press
Release Date : 2007-09-27
Principles Of Food Toxicology written by Tõnu Püssa and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-09-27 with Technology & Engineering categories.
While food is an essential source of energy, nutrients, building materials, and even pleasure, it also contains compounds that can potentially evoke greater or lesser health disorders. Toxins can originate from the raw materials or invade during processing, transportation, and storage. They can be intentionally added in the form of "harmless" food preservatives or health-promoting functional ingredients that can become toxic in combination or under environmental stressors. The continuous physical and biochemical processes that food undergoes indicate that there is always the chance for toxicity in even the most innocuous foods. Skillfully combining theory and applications, Principles of Food Toxicology presents general and food-specific principles of toxicology with vivid examples of food-related poisons and poisonings from around the world. Beginning with an introduction to the principles of toxicology at the molecular, cellular, and organism level, the author uses highly detailed, yet accessible information, to emphasize the biochemical mechanisms of toxic effects. He explains the routes of absorption, metabolism, and elimination; toxic response; the determination of foreign substances; and the evaluation of toxicity and risk analysis. The second part is a systemic characterization of the most important food borne toxicants. The book divides a wealth of information into toxicants from plants and soils, environmental toxins, mycotoxins, marine and animal toxins, pesticide residues, food additives, and toxins that enter food during processing and storage, as well as digestion. The book also includes an extensive glossary. Drawing from the author's more than 30 years of experience researching and teaching biochemistry and toxicology, Principles of Food Toxicology provides a complete look at the mechanisms and sources of toxicity found in our food sources.
Introduction To Food Toxicology
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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
