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Crc Handbook Of Naturally Occuring Food Toxicants
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Book Synopsis Handbook of Naturally Occurring Food Toxicants by : Miloslav Rechcigl
Download or read book Handbook of Naturally Occurring Food Toxicants written by Miloslav Rechcigl and published by CRC Press. This book was released on 2018-02-01 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Handbook of Natural Toxins by : R. F. Keeler
Download or read book Handbook of Natural Toxins written by R. F. Keeler and published by CRC Press. This book was released on 1991-03-01 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume describes some of the new research published since volume 1 of the series, Plant and fungal toxins , was published in 1983. A few chapters update topics previously treated, but most describe in depth the toxicologic and chemical aspects of other topics. Thus volumes 1 and 6 together prov
Book Synopsis Handbook of Natural Toxins by : Anthony Tu
Download or read book Handbook of Natural Toxins written by Anthony Tu and published by CRC Press. This book was released on 1992-06-11 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Foodborne Disease Handbook by : Y. H. Hui
Download or read book Foodborne Disease Handbook written by Y. H. Hui and published by CRC Press. This book was released on 2019-08-08 with total page 1219 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time. Never before has the campaign for food safety been pursued so intensely on so many fronts in virtually every country around the world. This new edition reflects at least one of the many aspects of that intense and multifaceted campaign: namely, that research on food safety has been very productive in the years since the first edition appeared. The Handbook is now presented in four volumes instead of the three of the 1994 edition. Volume 3 of this series of books on food gums and hydrocolloids continues with a pragmatic coverage of three important categories of gum, i.e., the cellulose gums, the plant seed gums, and the pectins. The chemical, physical and functional properties of each of the important food gums in these categories are reviewed and discussed in relation with their utility in food product applications. The four volumes are composed of 86 chapters, a 22% increase over the 67 chapters of the first edition. Much of the information in the first edition has been carried forward to this new edition because that information is still as reliable and pertinent as it was in 1994. This integration of the older data with the latest research findings gives the reader a secure scientific foundation on which to base important decisions affecting the public‘s health.
Book Synopsis CRC Handbook of Foodborne Diseases of Biological Origin by : Miloslav Rechcigl, Jr.
Download or read book CRC Handbook of Foodborne Diseases of Biological Origin written by Miloslav Rechcigl, Jr. and published by CRC Press. This book was released on 2020-06-29 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water.
Book Synopsis Analysis of Naturally Occurring Food Toxins of Plant Origin by : Leo M.L. Nollet
Download or read book Analysis of Naturally Occurring Food Toxins of Plant Origin written by Leo M.L. Nollet and published by CRC Press. This book was released on 2022-12-02 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Introduction to Clinical Nutrition by : Vishwanath Sardesai
Download or read book Introduction to Clinical Nutrition written by Vishwanath Sardesai and published by CRC Press. This book was released on 2003-04-11 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following up on the success of its highly-regarded predecessor, the Second Edition covers the most important topics pertinent to the world of clinical nutrition. It emphasizes the importance of nutrition to medicine and allied health sciences, and how the principles of good nutrition can enhance day-to-day clinical practice and profiles real clinical cases to facilitate the understanding and application of nutrition principles. This new edition features new chapters and fully updated material on nutraceuticals, alternative medicine and nutritional supplements, nutritional epidemiology, gene-nutrient interaction, and helps the reader understand why each nutrient is required for good health.
Download or read book Fish Nutrition written by Ronald W. Hardy and published by Elsevier. This book was released on 2002-04-23 with total page 839 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third edition of Fish Nutrition is a comprehensive treatise on nutrient requirements and metabolism in major species of fish used in aquaculture or scientific experiments. It covers nutrients required and used in cold water, warm water, fresh water, and marine species for growth and reproduction. It also highlights basic physiology and biochemistry of the nutrients and applications of these principles to scientific and practical diet formulations and to manufacturing techniques for major species used worldwide in aquaculture.*Nutrient requirements for dietary formulations for fish farming*Digestive physiology*Comparative nutritional requirements of different species*Fish as unique animals for certain metabolic pathways
Book Synopsis Introduction to Toxicology and Food by : Tomris Altug
Download or read book Introduction to Toxicology and Food written by Tomris Altug and published by CRC Press. This book was released on 2002-07-30 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Introduction to Food Toxicology by : Takayuki Shibamoto
Download or read book Introduction to Food Toxicology written by Takayuki Shibamoto and published by Academic Press. This book was released on 2012-12-02 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 1 by : OECD
Download or read book Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 1 written by OECD and published by OECD Publishing. This book was released on 2015-04-03 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: These science-based consensus documents contain information for use during the regulatory assessment of food/feed products of modern biotechnology, i.e. developed from transgenic crops.
Book Synopsis Nutrient Requirements of Fish by : National Research Council
Download or read book Nutrient Requirements of Fish written by National Research Council and published by National Academies Press. This book was released on 1993-02-01 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using the latest research in fish nutrition, this volume revises and combines the 1981 edition on coldwater fish and the 1983 edition on warmwater fish and shellfish. In addition to updating requirements for energy, protein, minerals, and vitamins, this book provides, for the first time, summary tables on nutrient requirements of a variety of fish species, including channel catfish, rainbow trout, Pacific salmon, carp, and tilapia. Tabular data on amino acid requirements of 11 species are also included. Shellfish are not included in this edition because of lack of scientific information.
Download or read book Czechmate written by Miloslav Rechcígl and published by AuthorHouse. This book was released on 2011-03-15 with total page 793 pages. Available in PDF, EPUB and Kindle. Book excerpt: These reminiscences are an intimate account of Mila Rechcgls saga, his fascinating life, his varied and successful professional career, and his highly visible public life, encompassing some fifty years, since the earliest childhood in a small hamlet in northeastern rural Bohemia to his government career in the Worlds Capital, Washington, DC and spending his retirement years in active scholarship and voluntary work for non-profit organizations. He views his life as a chess game, in which he confronts various challenges head-on, usually ending with a checkmate in his favor. He describes his idyllic youth at family mill, in an area known as Bohemian paradise, talks fondly of his parents and grandparents, the time he spent in a one-class rural school, followed by eight years in gymnasium in Mlada Boleslav, four during the Nazi occupation of Czechoslovakia and four in the post-War era under the communist threat. After successful escape from communist Czechoslovakia, he immigrates to America, spending his greenhorn years in New York City, working in a glass jewelry factory. He gets a scholarship, is accepted by a prestigious Ivy League school (Cornell) and with skimpy English manages getting his bachelors degree in biochemistry in two and half years, followed by Masters and Ph.D. Gets hired by the National Institutes of Health in Bethesda where he conducts some pioneering research on enzyme turnover and later is offered training in science policy and administration, leading to his appointment as Special Assistant for Nutrition and Health, and later is put in charge of research at the US State Departments Agency for International Development. Beyond the call of duty, he publishes numerous books and in his spare time, devotes energies to organizing an international Czechoslovak Society of Arts and Sciences into a first-class institution and does premier research on immigration history.
Download or read book Food Science written by Norman N. Potter and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Book Synopsis Handbook of Fermented Meat and Poultry by : Fidel Toldrá
Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Book Synopsis Analyzing Food for Nutrition Labeling and Hazardous Contaminants by : Ike Jeon
Download or read book Analyzing Food for Nutrition Labeling and Hazardous Contaminants written by Ike Jeon and published by CRC Press. This book was released on 2020-08-26 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.
Book Synopsis Nutrition and Biotechnology in Heart Disease and Cancer by : John B. Longenecker
Download or read book Nutrition and Biotechnology in Heart Disease and Cancer written by John B. Longenecker and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is a unique nutritional commonality developing in research relating to coronary heart disease and cancer. The primary aim of this conference was to provide a forum for the leading researchers, clinicians, educators and administrators in these two fields to present a program on heart disease and cancer which included a) the major historical milestones, b) the present areas of greatest interest in research and therapy, c) the latest nutritional, molecular, and biotechnological advances, and d) a perspective on the most promising areas for future research and therapy. Scientists have long contended that research marches on the feet of methodology. Thus there are numerous examples of research fields opening secondary to methodological advances. Some examples are: 1) thin layer and gas-liquid chromatography which, along with high pressure liquid chromatography have broadened the line of advances in lipid research and 2) peR and the resultant impact on molecular biological approaches to several fields of science. The organizers of this conference thought the time was propitious for bringing together knowledge on newer aspects of molecular biological research with current advances in the two major areas of degenerative disease--coronary heart disease and cancer. Our knowledge of these "killer diseases" has expanded greatly in the past few years and the advance has been catalyzed by use of an array of molecular biological techniques. Thanks to these, medical thinking in these areas is changing from considerations of treatment to strategies for prevention.
