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Advances in microbial food safety . Volume 1 / / edited by John Sofos
| Advances in microbial food safety . Volume 1 / / edited by John Sofos |
| Pubbl/distr/stampa | Philadelphia, PA : , : Woodhead Pub., , 2013 |
| Descrizione fisica | 1 online resource (559 p.) |
| Disciplina | 664.001579 |
| Altri autori (Persone) | SofosJohn |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food - Microbiology
Food - Safety measures Food - Toxicology |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-85709-874-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | part I. Expert interview with Dr. R. Bruce Tompkin -- part II. Pathogen updates -- part III. Pathogen surveillance, detection and identification -- part IV. Food preservation techniques -- part V. Pathogen control management -- part VI. Understanding and modelling pathogen behaviour. |
| Record Nr. | UNINA-9910463292403321 |
| Philadelphia, PA : , : Woodhead Pub., , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in microbial food safety . Volume 1 / / edited by John Sofos
| Advances in microbial food safety . Volume 1 / / edited by John Sofos |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxix, 528 pages) : illustrations |
| Disciplina | 664.001579 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food - Microbiology
Food - Safety measures Food - Toxicology |
| ISBN | 0-85709-874-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | part I. Expert interview with Dr. R. Bruce Tompkin -- part II. Pathogen updates -- part III. Pathogen surveillance, detection and identification -- part IV. Food preservation techniques -- part V. Pathogen control management -- part VI. Understanding and modelling pathogen behaviour. |
| Record Nr. | UNINA-9910787548703321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in microbial food safety . Volume 1 / / edited by John Sofos
| Advances in microbial food safety . Volume 1 / / edited by John Sofos |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxix, 528 pages) : illustrations |
| Disciplina | 664.001579 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food - Microbiology
Food - Safety measures Food - Toxicology |
| ISBN | 0-85709-874-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | part I. Expert interview with Dr. R. Bruce Tompkin -- part II. Pathogen updates -- part III. Pathogen surveillance, detection and identification -- part IV. Food preservation techniques -- part V. Pathogen control management -- part VI. Understanding and modelling pathogen behaviour. |
| Record Nr. | UNINA-9910808213703321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adverse reactions to food [[electronic resource] ] : the report of a British Nutrition Foundation task force / / edited by Judith Buttriss
| Adverse reactions to food [[electronic resource] ] : the report of a British Nutrition Foundation task force / / edited by Judith Buttriss |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, Mass. : , : Blackwell Science, , c2002 |
| Descrizione fisica | 1 online resource (254 p.) |
| Disciplina | 616.97/5 |
| Altri autori (Persone) | ButtrissJudith |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food allergy
Malabsorption syndromes Food - Toxicology Nutritionally induced diseases |
| ISBN |
1-282-34241-X
9786612342417 0-470-69879-9 0-470-69826-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Adverse Reactions to Food; Contents; Foreword; Terms of Reference; Task Force Membership; 1 Introduction and Definitions; 1.1 Introduction; 1.2 Food intolerance; 1.2.1 Allergic reactions; 1.2.2 Enzymic reactions; 1.2.3 Pharmacological reactions; 1.2.4 Other non-defined idiosyncratic responses; 1.3 Food aversion; 1.3.1 Food avoidance; 1.4 Food poisoning; 1.4.1 Chemical food poisoning; 1.4.2 Foodborne bacterial gastroenteritis; 1.4.3 Food vehicles; 1.4.4 Foodborne viral gastroenteritis; 1.5 Key points; Appendix A Classification of adverse reactions to foods; 2 The Immune System
2.1 Introduction2.2 The immune system; 2.3 Innate immunity; 2.4 Adaptive immunity; 2.4.1 Anatomy and cells of adaptive immunity; 2.4.2 Clonal expansion of lymphocytes; 2.4.3 B cells, immunoglobulins and humoral immunity; 2.4.4 T cells and cell mediated immunity; 2.4.5 The generation of effector T cells; 2.4.6 Effector CD4+ T cells; 2.4.7 Effector mechanisms of Th1 mediated immunity; 2.4.8 Effector mechanisms of Th2 mediated immunity; 2.5 Allergy; 2.5.1 IgE mediated allergy; 2.5.2 Clinical patterns of IgE mediated allergy; 2.5.3 Non-IgE/T cell mediated allergy 2.6 Why do food antigens fail to produce a detrimental immune response?2.6.1 Oral tolerance/true immunological tolerance; 2.6.2 Mechanisms of oral tolerance; 2.6.3 Factors influencing oral tolerance; 2.6.4 Immunological acceptance; 2.7 Conclusion; 3 Nutrition and the Immune System; 3.1 Introduction; 3.2 Impact of infection on nutrient status; 3.2.1 Infection is characterised by anorexia; 3.2.2 Infection is characterised by nutrient malabsorption and loss; 3.2.3 Infection is characterised by increased resting energy expenditure 3.2.4 Infection is characterised by altered metabolism and redistribution of nutrients3.3 Protein-energy malnutrition and immune function; 3.4 The influence of individual micronutrients on immune function; 3.4.1 Vitamin A; 3.4.2 Carotenoids; 3.4.3 Vitamin B6; 3.4.4 Vitamin C; 3.4.5 Vitamin E; 3.4.6 Zinc; 3.4.7 Copper; 3.4.8 Iron; 3.4.9 Micronutrient combinations and resistance to infection; 3.4.10 Micronutrients and HIV infection; 3.4.11 Micronutrients and asthma; 3.5 Dietary fat and immune function; 3.5.1 Fatty acids in the human diet; 3.5.2 Amount of dietary fat and immune function 3.5.3 Eicosaniods: a link between fatty acids and the immune system3.5.4 Linoleic acid and immune function; 3.5.5 a-Linolenic acid and immune function; 3.5.6 Fish oil and immune function; 3.5.7 Dietary fat and Th1 skewed immunological diseases; 3.5.8 Fatty acids and Th2 skewed immunological diseases; 3.6 Dietary amino acids and related compounds and immune function; 3.6.1 Sulphur amino acids and glutathione; 3.6.2 Arginine; 3.6.3 Glutamine; 3.7 Probiotics, immune function and allergy; 3.7.1 The theoretical basis for the use of probiotics; 3.7.2 Probiotics and immune function 3.7.3 Probiotics and allergy |
| Record Nr. | UNISA-996201261503316 |
| Osney Mead, Oxford ; ; Malden, Mass. : , : Blackwell Science, , c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Adverse reactions to food [[electronic resource] ] : the report of a British Nutrition Foundation task force / / edited by Judith Buttriss
| Adverse reactions to food [[electronic resource] ] : the report of a British Nutrition Foundation task force / / edited by Judith Buttriss |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, Mass. : , : Blackwell Science, , c2002 |
| Descrizione fisica | 1 online resource (254 p.) |
| Disciplina | 616.97/5 |
| Altri autori (Persone) | ButtrissJudith |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food allergy
Malabsorption syndromes Food - Toxicology Nutritionally induced diseases |
| ISBN |
1-282-34241-X
9786612342417 0-470-69879-9 0-470-69826-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Adverse Reactions to Food; Contents; Foreword; Terms of Reference; Task Force Membership; 1 Introduction and Definitions; 1.1 Introduction; 1.2 Food intolerance; 1.2.1 Allergic reactions; 1.2.2 Enzymic reactions; 1.2.3 Pharmacological reactions; 1.2.4 Other non-defined idiosyncratic responses; 1.3 Food aversion; 1.3.1 Food avoidance; 1.4 Food poisoning; 1.4.1 Chemical food poisoning; 1.4.2 Foodborne bacterial gastroenteritis; 1.4.3 Food vehicles; 1.4.4 Foodborne viral gastroenteritis; 1.5 Key points; Appendix A Classification of adverse reactions to foods; 2 The Immune System
2.1 Introduction2.2 The immune system; 2.3 Innate immunity; 2.4 Adaptive immunity; 2.4.1 Anatomy and cells of adaptive immunity; 2.4.2 Clonal expansion of lymphocytes; 2.4.3 B cells, immunoglobulins and humoral immunity; 2.4.4 T cells and cell mediated immunity; 2.4.5 The generation of effector T cells; 2.4.6 Effector CD4+ T cells; 2.4.7 Effector mechanisms of Th1 mediated immunity; 2.4.8 Effector mechanisms of Th2 mediated immunity; 2.5 Allergy; 2.5.1 IgE mediated allergy; 2.5.2 Clinical patterns of IgE mediated allergy; 2.5.3 Non-IgE/T cell mediated allergy 2.6 Why do food antigens fail to produce a detrimental immune response?2.6.1 Oral tolerance/true immunological tolerance; 2.6.2 Mechanisms of oral tolerance; 2.6.3 Factors influencing oral tolerance; 2.6.4 Immunological acceptance; 2.7 Conclusion; 3 Nutrition and the Immune System; 3.1 Introduction; 3.2 Impact of infection on nutrient status; 3.2.1 Infection is characterised by anorexia; 3.2.2 Infection is characterised by nutrient malabsorption and loss; 3.2.3 Infection is characterised by increased resting energy expenditure 3.2.4 Infection is characterised by altered metabolism and redistribution of nutrients3.3 Protein-energy malnutrition and immune function; 3.4 The influence of individual micronutrients on immune function; 3.4.1 Vitamin A; 3.4.2 Carotenoids; 3.4.3 Vitamin B6; 3.4.4 Vitamin C; 3.4.5 Vitamin E; 3.4.6 Zinc; 3.4.7 Copper; 3.4.8 Iron; 3.4.9 Micronutrient combinations and resistance to infection; 3.4.10 Micronutrients and HIV infection; 3.4.11 Micronutrients and asthma; 3.5 Dietary fat and immune function; 3.5.1 Fatty acids in the human diet; 3.5.2 Amount of dietary fat and immune function 3.5.3 Eicosaniods: a link between fatty acids and the immune system3.5.4 Linoleic acid and immune function; 3.5.5 a-Linolenic acid and immune function; 3.5.6 Fish oil and immune function; 3.5.7 Dietary fat and Th1 skewed immunological diseases; 3.5.8 Fatty acids and Th2 skewed immunological diseases; 3.6 Dietary amino acids and related compounds and immune function; 3.6.1 Sulphur amino acids and glutathione; 3.6.2 Arginine; 3.6.3 Glutamine; 3.7 Probiotics, immune function and allergy; 3.7.1 The theoretical basis for the use of probiotics; 3.7.2 Probiotics and immune function 3.7.3 Probiotics and allergy |
| Record Nr. | UNINA-9910144846503321 |
| Osney Mead, Oxford ; ; Malden, Mass. : , : Blackwell Science, , c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aflatoxin B1 Occurrence, Detection and Toxicological Effects / / edited by Xi-Dai Long
| Aflatoxin B1 Occurrence, Detection and Toxicological Effects / / edited by Xi-Dai Long |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2020 |
| Descrizione fisica | 1 online resource (220 pages) : illustrations |
| Disciplina | 615.9 |
| Soggetto topico | Food - Toxicology |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910688597203321 |
| London : , : IntechOpen, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Analysis of food toxins and toxicants / / edited by Yiu-chung Wong and Richard J. Lewis
| Analysis of food toxins and toxicants / / edited by Yiu-chung Wong and Richard J. Lewis |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource |
| Disciplina | 664/.07 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Safety measures
Food - Risk assessment Food - Toxicology |
| ISBN |
1-118-99271-7
1-118-99270-9 1-118-99268-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910271008103321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva
| Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva |
| Pubbl/distr/stampa | Oxford, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (434 p.) |
| Disciplina |
664
664.07 664/.07 |
| Altri autori (Persone) |
GilbertJohn
ŞenyuvaHamide Z |
| Soggetto topico |
Food - Analysis
Food - Toxicology Food contamination Bioactive compounds - Effect of temperature on |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-70640-3
9786612706400 1-4443-0228-0 1-4443-0229-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 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
2.6.3 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 3.6.1 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) 4.6.1 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 4.11 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 5 Mushroom Toxins |
| Record Nr. | UNINA-9910145809703321 |
| Oxford, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva
| Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva |
| Pubbl/distr/stampa | Oxford, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (434 p.) |
| Disciplina |
664
664.07 664/.07 |
| Altri autori (Persone) |
GilbertJohn
ŞenyuvaHamide Z |
| Soggetto topico |
Food - Analysis
Food - Toxicology Food contamination Bioactive compounds - Effect of temperature on |
| ISBN |
1-282-70640-3
9786612706400 1-4443-0228-0 1-4443-0229-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 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
2.6.3 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 3.6.1 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) 4.6.1 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 4.11 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 5 Mushroom Toxins |
| Record Nr. | UNISA-996208659803316 |
| Oxford, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva
| Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva |
| Pubbl/distr/stampa | Oxford, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (434 p.) |
| Disciplina |
664
664.07 664/.07 |
| Altri autori (Persone) |
GilbertJohn
ŞenyuvaHamide Z |
| Soggetto topico |
Food - Analysis
Food - Toxicology Food contamination Bioactive compounds - Effect of temperature on |
| ISBN |
1-282-70640-3
9786612706400 1-4443-0228-0 1-4443-0229-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 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
2.6.3 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 3.6.1 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) 4.6.1 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 4.11 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 5 Mushroom Toxins |
| Record Nr. | UNINA-9910830649503321 |
| Oxford, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food - Toxicology
(55)
- Food - Safety measures (10)
- Food - Microbiology (9)
- Food contamination (9)
- Mycotoxins (7)