Toxic Constituents Of Plant Foodstuffs

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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.

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 Aliments - Composition categories.

Toxic Constitutents Of Plant Food Stuffs

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Author : Irvin E. Liener
language : en
Publisher:
Release Date : 1969

Toxic Constitutents Of Plant Food Stuffs 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 Food categories.

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.

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.

Toxic Substances In Crop Plants

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Author : J P Felix D'Mello
language : en
Publisher: Elsevier
Release Date : 1991-01-01

Toxic Substances In Crop Plants written by J P Felix D'Mello and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-01-01 with Technology & Engineering categories.

Continuing disquiet over the use of animal by-products in livestock nutrition has provided renewed impetus for the greater exploitation of conventional and novel crop plants both as food and as industrial raw materials. However, a major factor restricting the utilisation of such crops in animal nutrition is the presence of a diverse array of toxic substances capable of inducing effects ranging from loss of hair and wool to severe neurological disorders and even death. Significant advances have been made to establish the nature of these compounds and to assess their effects in animals and man. As in other branches of biomedical research, these developments have been achieved through the multidisciplinary efforts of chemists, biochemists, toxicologists, nutritionists and molecular geneticists. This volume reviews current knowledge of toxic substances in crop plants with particular reference to their anti-nutritional effects in animals and man and the potential for detoxification. The distribution and ecological significance of these compounds is also addressed. Reviews current knowledge of toxic substances in crop plants Assesses distribution and ecological significance of compounds

Toxic Constituents Of Foods

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Author : Johannes Franciscus Reith
language : en
Publisher:
Release Date : 1974

Toxic Constituents Of Foods written by Johannes Franciscus Reith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with 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.

Hdbk Naturally Occurring Food Toxicants

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Author : Miloslav Rechcígl
language : en
Publisher: Springer
Release Date : 1983

Hdbk Naturally Occurring Food Toxicants written by Miloslav Rechcígl and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Medical categories.

Abstract: A reference text for food technologists, toxicologists, nutritionists, and other food, nutrition, and health professionals presents 19 comprehensive, authoritative reviews concerning various aspects and types of naturally-occuring food toxicants. The reviews are arranged among 3 principal categories: 1) toxic chemical constituents (10 chapters), covering native toxicants (e.g.:toxic amino acids, goitrogens, cycasin, carbohydrate inhibitors, estrogens) and toxic contaminants (nitrosamines, polycyclic aromatic hydrocarbons); 2) toxic plants (mushrooms; tall fescue; plants toxic to animals); 3) and toxic animal constituents (antibiotic residues, naturally-occuring hormones (testosterone, glucocorticoids, fish eggs). Literature citations are provided for each of the 19 reviews, and data tables throughout the text. (wz).

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.