LEADER 05390nam 2200685 a 450 001 996208659803316 005 20230721004939.0 010 $a1-282-70640-3 010 $a9786612706400 010 $a1-4443-0228-0 010 $a1-4443-0229-9 035 $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(EXLCZ)991000000000715923 100 $a20070917d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aBioactive compounds in foods$b[electronic resource] /$fedited by John Gilbert, Hamide Z. S?enyuva 210 $aOxford $cBlackwell Pub.$d2008 215 $a1 online resource (434 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-5875-1 320 $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 676 $a664.07 676 $a664/.07 701 $aGilbert$b John$0813296 701 $aS?enyuva$b Hamide Z$0856025 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996208659803316 996 $aBioactive compounds in foods$91911237 997 $aUNISA