Principles of Food Toxicology

NOTE EDITORE

Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers. See What’s New in the Second Edition: Role of lymph in transport of xenobiotics Reproductive and developmental toxicity, risk-benefit analysis Trans fatty acids Soybean as a source of possible toxicants Aluminum from cookware Glutamates New chapter on food adulteration Updated and additional references The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.

SOMMARIO

Basics of Toxicology Connected to Food Introduction What is Toxicology? Short History of Toxicology Toxicity, Dose, and ResponseIntegrated Effect of Toxic Substances Classification of ToxicantsSome Toxicology-Related Principles of Basics of Cell Biology and Biochemistry References Routes of Xenobiotics in an Organism Entry and Absorption of Foreign Substances Distribution of Xenobiotics in an Organism Metabolism of Xenobiotics Elimination of Xenobiotics and their Metabolites from Organism Biomagnification Antidotes References Toxic Response Variability in Toxic Response Physiological Classification of Toxic Responses Molecular Mechanisms of ToxicityBiomarkers of Toxic EffectReferences Analytical Toxicology: Determination of Foreign Compounds Introduction Sample Preparation Mouse Bioassay: Functional AnalysisBiological Methods: BiosensorsImmunochemical Methods: Immunosensors. Spectrophotometric (Colorimetric) Methods Electrophoretic Methods Chromatographic MethodsDetectors References Evaluation of Toxicity of Substances Epidemiological Studies Animal Tests Cell-Culture Tests—Elaboration of Alternative MethodsComputer Calculations Acute Toxicity Tests Subacute/Chronic Toxicity Tests Chronic Toxicity TestsSpecific Toxicity Tests ReferencesToxicological Safety and Risk AnalysisToxicological Safety Risk Assessment Risk.Benefit AnalysisReferences MAIN GROUPS OF FOOD-BORNE TOXICANTS Endogenous Plant Toxicants Lectins or HemagglutininsEnzyme InhibitorsAlkaloids Cyanogenic Glycosides. Toxicity Mechanisms of HCNPhytoestrogens Glucosinolates Coumarin Thujones Toxic Amino Acids Toxic Lipids Oxalates Fluoroacetates Bracken Toxins Saponins Grayanotoxin Soybean as a Potential Source of Versatile Toxicants Mushroom Toxins Miscelleaneous Genetically Modified Plants References Geochemical Pollutants that Plants Absorb from Soil Arsenic Selenium Fluorine References Environmental Pollutants Toxic Elements Radionuclides Polychlorinated Biphenyls (PCB) Polychlorinated Dibenzodioxins and Dibenzofurans References Mycotoxins Overview Aflatoxins Ochratoxins Sterigmatocystin Zearalenone Fumonisins Trichothecenes Patulin Citrinin and Citreoviridin Ergot Toxins Other Mycotoxins Combined Toxicity of Mycotoxins References Animal Endogenous Poisons Prions Lactose Phytanic Acid Avidin Vitamins of Animal Origin References Food Toxicants from Aquatic AnimalsShellfish Toxicants Fish Toxins References Pesticide Residues OverviewInsecticides Herbicides Fungicides ReferencesVeterinary Drugs and Feed Additives Antibiotics Hormones Other Veterinary Drugs References Toxicants Unintentionally Entering Food During Processing, Storage, and Digestion of FoodGeneral Polycyclic Aromatic Hydrocarbons Alcohols Bacterial toxins Biogenic Vasoactive Amines Nitrates, Nitrites and Nitrosoamines Acrylamide and 5-Hydroxymethylfurfural Trans Fatty Acids Toxic Oxidation Products of PUFAs Chlorinated Propanols Food Contact Materials References Food Additives Traditional food additives Functional additives References Vitamins General Vitamin A. Phenomenon of smokers Vitamin D Vitamin E Vitamin K Vitamin B2 Vitamin B6 Vitamin C Vitamin B3 Diagnosing and Therapy of Vitamin Intoxications References Food Adulterations What is Food Adulteration? Melamime and Cyanuric Acid AnisatineToxic Oil SyndromeEpidemic DropsyReferences

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781466504103
• Dimensioni: 9.25 x 6.25 in Ø 2.05 lb
• Formato: Copertina rigida
• Illustration Notes: 69 b/w images and 19 tables
• Pagine Arabe: 414