Introduction to food toxicology
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Takayuki Shibamoto; Leonard F Bjeldanes
- ناشر : San Diego : Academic Press
- چاپ و سال / کشور: 1993
- شابک / ISBN : 9780126400250
Description
Principles of toxicology -- Dose-response -- Safety -- Absorption -- Translocation -- Storage -- Excretion -- Determination of toxicants in foods -- Qualitative and quantitative analyses of toxicants in foods -- Sample preparations for determination of toxicants -- Toxicity testing -- Biotransformation -- Conversion of lipid-soluble substances -- Phase I reactions -- Phase II reactions -- Effects of diet on biotransformation -- Metabolic induction -- Natural toxins in animal foodstuffs -- Toxins occurring in animal liver -- Toxins occurring in marine animals -- Natural toxins in plant foodstuffs -- Natural goitrogens -- Cyanogenic glycosides -- Favism -- Lathyrism -- Lecitins (hemagglutinins) -- Pyrrolizidine alkaloids -- Enzyme inhibitors -- Vasoactive amines -- Mutagens in natural plants -- Fungal toxins occurring in foods -- Mycotoxins -- Mushroom fungal toxins -- Toxic food contaminants from industrial wastes -- Chlorinated hydrocarbons -- Heavy metals -- Pesticide residues in foods -- History -- Pesticides in the food chain -- Regulations -- Insecticides -- Herbicides -- Naturally occurring pesticides. (cont) Food additives -- Regulations -- Preservatives -- Antioxidants -- Sweeteners -- Coloring agents -- Flavoring agents -- Flavor enhancers -- Toxicants formed during food processing -- Polycyclic aromatic hydrocarbons -- Maillard reaction products -- Amino acid pyrolysates -- N-nitrosamines -- Food irradiation.
Principles of toxicology --
Dose-response --
Safety --
Absorption --
Translocation --
Storage --
Excretion --
Determination of toxicants in foods --
Qualitative and quantitative analyses of toxicants in foods --
Sample preparations for determination of toxicants --
Toxicity testing --
Biotransformation --
Conversion of lipid-soluble substances --
Phase I reactions --
Phase II reactions --
Effects of diet on biotransformation --
Metabolic induction --
Natural toxins in animal foodstuffs --
Toxins occurring in animal liver --
Toxins occurring in marine animals --
Natural toxins in plant foodstuffs --
Natural goitrogens --
Cyanogenic glycosides --
Favism --
Lathyrism --
Lecitins (hemagglutinins) --
Pyrrolizidine alkaloids --
Enzyme inhibitors --
Vasoactive amines --
Mutagens in natural plants --
Fungal toxins occurring in foods --
Mycotoxins --
Mushroom fungal toxins --
Toxic food contaminants from industrial wastes --
Chlorinated hydrocarbons --
Heavy metals --
Pesticide residues in foods --
History --
Pesticides in the food chain --
Regulations --
Insecticides --
Herbicides --
Naturally occurring pesticides. (cont) Food additives --
Regulations --
Preservatives --
Antioxidants --
Sweeteners --
Coloring agents --
Flavoring agents --
Flavor enhancers --
Toxicants formed during food processing --
Polycyclic aromatic hydrocarbons --
Maillard reaction products --
Amino acid pyrolysates --
N-nitrosamines --
Food irradiation.
Dose-response --
Safety --
Absorption --
Translocation --
Storage --
Excretion --
Determination of toxicants in foods --
Qualitative and quantitative analyses of toxicants in foods --
Sample preparations for determination of toxicants --
Toxicity testing --
Biotransformation --
Conversion of lipid-soluble substances --
Phase I reactions --
Phase II reactions --
Effects of diet on biotransformation --
Metabolic induction --
Natural toxins in animal foodstuffs --
Toxins occurring in animal liver --
Toxins occurring in marine animals --
Natural toxins in plant foodstuffs --
Natural goitrogens --
Cyanogenic glycosides --
Favism --
Lathyrism --
Lecitins (hemagglutinins) --
Pyrrolizidine alkaloids --
Enzyme inhibitors --
Vasoactive amines --
Mutagens in natural plants --
Fungal toxins occurring in foods --
Mycotoxins --
Mushroom fungal toxins --
Toxic food contaminants from industrial wastes --
Chlorinated hydrocarbons --
Heavy metals --
Pesticide residues in foods --
History --
Pesticides in the food chain --
Regulations --
Insecticides --
Herbicides --
Naturally occurring pesticides. (cont) Food additives --
Regulations --
Preservatives --
Antioxidants --
Sweeteners --
Coloring agents --
Flavoring agents --
Flavor enhancers --
Toxicants formed during food processing --
Polycyclic aromatic hydrocarbons --
Maillard reaction products --
Amino acid pyrolysates --
N-nitrosamines --
Food irradiation.
