Natural Toxicants in FoodWatson Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. 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. Offering broad coverage of the topic, this book addresses such areas as: |
Contents
Introduction | 1 |
References | 8 |
Glucosinolates | 29 |
References | 48 |
Natural oestrogenic compounds | 54 |
References | 76 |
Bacterial toxins found in foods | 105 |
References | 140 |
Phycotoxins in seafood | 182 |
Acknowledgements | 216 |
The control of natural toxicants | 227 |
Quality assurance | 236 |
Quantifying exposure to natural toxicants in food | 265 |
The chemical detoxification of aflatoxincontaminated | 284 |
Toxicological research into the effects of some secondary | 299 |
| 329 | |
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Common terms and phrases
aflatoxin aflatoxin B₁ Algal allergens allergy ammoniated analytical animal assay aureus botulism cancer carcinogenic caused cells Cembella cereus Chemical Chemistry ciguatoxins citrinin Clostridium botulinum compounds concentrations consumption daidzein detection diet dietary dinoflagellate disease domoic acid effects enterotoxin enzyme exposure feed Food Additives foodborne fumonisins Fusarium genistein glucosinolates groundnut growth Hauschild HPLC human ingestion inhibition intake Intergovernmental Oceanographic Commission International isoflavones Journal of Food Kramer and Gilbert laboratories levels liver metabolism metabolites methods of analysis mg/kg mice Microbiology milk Mouse bioassay mussels mycotoxins myrosinase natural toxicants nuts occur ochratoxin oestrogenic outbreaks patulin peanut phycotoxins phytoestrogens Phytoplankton plants processing proficiency testing protein pyrrolizidine alkaloids rats reactions reported Research risk assessment samples shellfish poisoning Sones soya species spores staphylococcal food poisoning studies Table temperature tissue toxicants in food Toxicology toxin production VanEtten vegetables vitro Yasumoto zearalenone µg/kg
References to this book
Functional Foods: Biochemical and Processing Aspects, Volume 2, Volume 2 John Shi,Giuseppe Mazza,Marc Le Maguer No preview available - 2016 |