LEADER 00763nam a2200241 i 4500 001 991004382136807536 005 20250516134703.0 008 250516s2004 it er 000 1 ita d 020 $a8807016648 040 $aBibl. Dip.le Aggr. Studi Umanistici - Sez. Filosofia$bita$cSocioculturale Scs 041 1 $aita$heng 082 04$a823.914$223. 100 1 $aAslam, Nadeem$01819823 240 10$aMaps for lost lovers$94380508 245 10$aMappe per amanti smarriti /$cNadeem Aslam ; traduzione di Delfina Vezzoli 260 $aMilano :$bFeltrinelli,$c2004 300 $a382 p. ;$c23 cm 490 1 $aI narratori 700 1 $aVezzoli, Delfina 830 2$aI narratori 912 $a991004382136807536 996 $aMaps for lost lovers$94380508 997 $aUNISALENTO LEADER 01120nam0 22002891i 450 001 UON00311031 005 20231205104055.278 100 $a20080508d1959 |0itac50 ba 101 $aita 102 $aIT 105 $a|||| 1|||| 200 1 $aStudi in onore di Riccardo Filangieri 210 $aNapoli$cL'arte tipografica$d1959 215 $a3 v.$cill., [46] c. di tav.$d26 cm. 606 $aARCHIVISTICA$3UONC020434$2FI 606 $aFILANGIERI RICCARDO$3UONC068552$2FI 606 $aItalia meridionale$xStoria$3UONC068551$2FI 620 $aIT$dNapoli$3UONL000012 676 $a945.708$cStoria d'Italia. Italia meridionale sec. 19.$v21 700 1$aFilangieri$bRiccardo$3UONV177971$022759 712 $aArte Tipografica$3UONV249457$4650 801 $aIT$bSOL$c20250808$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00311031 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI ITA Var 109 a-c $eSI SP 1606 5 109 a-c 996 $aStudi in onore di Riccardo Filangieri$91375494 997 $aUNIOR LEADER 05460nam 2200721 a 450 001 9911019732403321 005 20200520144314.0 010 $a9786612706400 010 $a9781282706408 010 $a1282706403 010 $a9781444302288 010 $a1444302280 010 $a9781444302295 010 $a1444302299 035 $a(CKB)1000000000715923 035 $a(EBL)416366 035 $a(SSID)ssj0000111554 035 $a(PQKBManifestationID)11132974 035 $a(PQKBTitleCode)TC0000111554 035 $a(PQKBWorkID)10076290 035 $a(PQKB)10490674 035 $a(MiAaPQ)EBC416366 035 $a(OCoLC)352827711 035 $a(Perlego)2752763 035 $a(EXLCZ)991000000000715923 100 $a20070917d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aBioactive compounds in foods /$fedited by John Gilbert, Hamide Z. Senyuva 210 $aOxford $cBlackwell Pub.$d2008 215 $a1 online resource (434 p.) 300 $aDescription based upon print version of record. 311 08$a9781405158756 311 08$a1405158751 320 $aIncludes bibliographical references and index. 327 $aContents; Contributors; PART ONE: NATURAL TOXICANTS; 1 Introduction; 1.1 Different perceptions of chemicals in food; 1.2 Residues and contaminants in foods; 1.3 Natural toxicants in foods; 1.4 Developments in analytical methodology; 1.5 Emerging risks; 1.6 Bioactive compounds in foods; 2 Pyrrolizidine Alkaloids; Summary; 2.1 Introduction; 2.2 The pyrrolizidine alkaloids; 2.3 Occurrence; 2.3.1 Formation and function; 2.4 Exposure; 2.4.1 Contamination of foods; 2.4.2 Pyrrolizidines in herbal preparations; 2.5 Regulations; 2.6 Toxicity and metabolism; 2.6.1 General toxicity; 2.6.2 Metabolism 327 $a2.6.3 Carcinogenicity and mutagenicity2.7 Analytical methods; 2.7.1 Extraction; 2.7.2 Gas chromatography; 2.7.3 High performance liquid chromatography; 2.7.4 Other methods; Conclusions; References; 3 Glucosinolates; Summary; 3.1 Introduction; 3.2 Nature and occurrence; 3.3 Biosynthesis; 3.3.1 Amino acid modification; 3.3.2 Conversion of amino acids; 3.3.3 Secondary transformations; 3.4 Hydrolysis; 3.4.1 Myrosinase; 3.4.2 Hydrolysis products; 3.5 Analytical methods; 3.5.1 Total glucosinolates; 3.5.2 Individual glucosinolates; 3.5.3 Breakdown products; 3.6 Biological effects 327 $a3.6.1 Anticarcinogenicity3.6.2 Toxicity; 3.7 Taste versus health; 3.8 Responses to stress factors; 3.9 Effects of processing; Conclusions; References; 4 Phycotoxins in Seafood; Summary; 4.1 Introduction; 4.2 Causative and vector organisms; 4.3 Classification of phycotoxins; 4.4 The saxitoxin (STX) group (PSP); 4.4.1 The toxins causing PSP: the saxitoxin family; 4.4.2 Toxic effects; 4.5 The okadaic acid (OA) group (DSP); 4.5.1 The toxins causing DSP: okadaic acid and the dinophysistoxins; 4.5.2 Toxic effects; 4.6 The domoic acid (DA) group (ASP) 327 $a4.6.1 The toxins causing ASP (DAP): domoic acid and its isomers4.6.2 Toxic effects; 4.7 The azaspiracid (AZA) group (AZP); 4.7.1 The toxins causing AZP: the azaspiracids; 4.7.2 Toxic effects; 4.8 The brevetoxin (BTX) group (NSP); 4.8.1 The toxins causing NSP: the brevetoxins; 4.8.2 Toxic effects; 4.9 The ciguatera toxin (CTX) group (CFP); 4.9.1 The toxins causing CFP; 4.9.2 Toxic effects of CTXs; 4.10 Other phycotoxins; 4.10.1 The pectenotoxin group; 4.10.2 The yessotoxin group; 4.10.3 The cyclic imine group; 4.10.4 The cyanobacterial toxins; 4.10.5 Miscellaneous phycotoxins 327 $a4.11 Detection of phycotoxins in seafood and algae4.11.1 Assays and analyses; 4.11.2 Mammalian bioassays; 4.11.3 Instrumental (physico-chemical) analysis; 4.11.4 In vitro assays; 4.12 Depuration of phycotoxins; 4.12.1 Natural depuration; 4.12.2 Studies on cooking as a method of depuration; 4.12.3 The effects of freezing and chilling; 4.13 Monitoring and regulation; 4.13.1 Phytoplankton monitoring; 4.13.2 Monitoring of shellfish tissues for toxicity; 4.13.3 Risk analysis; 4.14 Future prospects; 4.15 A note on the IOC harmful algal bloom programme; Acknowledgements; References 327 $a5 Mushroom Toxins 330 $aInherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology. A wide range of contaminan 606 $aFood$xAnalysis 606 $aFood$xToxicology 606 $aFood contamination 606 $aBioactive compounds$xEffect of temperature on 615 0$aFood$xAnalysis. 615 0$aFood$xToxicology. 615 0$aFood contamination. 615 0$aBioactive compounds$xEffect of temperature on. 676 $a664/.07 701 $aGilbert$b John$0813296 701 $aSenyuva$b Hamide Z$0856025 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019732403321 996 $aBioactive compounds in foods$91911237 997 $aUNINA