| Description |
1 online resource (471 p.) |
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Preface -- About the Editors -- Contributors -- Chapter 1 An Overview of Food Toxins -- 1.1 Introduction -- 1.2 Toxicity -- 1.2.1 Environmental Contaminants -- 1.2.1.1 Selenium in Grain -- 1.2.1.2 Mercury in Seafoods -- 1.2.2 Naturally Formed Substances -- 1.2.2.1 Thujone -- 1.2.2.2 Prussic Acid (Plum, Apple and Peach Pits) -- 1.2.2.3 Hypericin in St. John's Wort -- 1.2.2.4 Goitogens (Glucosinolates) in Brassica Species -- 1.2.2.5 Erucic Acid in Rape -- 1.2.2.6 Furocoumarins -- 1.2.2.7 Amylase Inhibitors |
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1.2.2.8 Lectins -- 1.2.2.9 Compounds of Anti-Thiamine -- 1.2.2.10 Alkaloids of Pyrrolizidine -- 1.3 Toxicology -- 1.3.1 Heavy Metals -- 1.3.1.1 Lead -- 1.3.1.2 Arsenic -- 1.3.1.3 Cadmium -- 1.3.1.4 Chlorinated Organics -- 1.3.1.5 Food-Borne Moulds and Mycotoxins -- 1.3.1.6 A atoxins -- 1.4 Identification and Quantification of Toxicology -- 1.4.1 Identification and Quantification in Natural and Processed Cheeses -- 1.4.2 Identification and Quantification of Photoheating in Roots of Rice -- 1.4.3 Identification and Quantification of Oligomers as Potential Migrants in Plastic Food Packaging |
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1.5 Food Safety Regulation and Precaution -- 1.5.1 Adverse Reactions to Food or Food Ingredients -- 1.5.2 Food Allergy -- 1.5.3 Food Idiosyncrasy -- 1.5.4 Metabolic Food Reactions -- 1.6 Regulations -- 1.7 Precautions -- 1.8 The Role of the New Toxicology -- 1.9 Effect on Processing -- 1.10 Cleaning and Segregation -- 1.10.1 Wet Milling -- 1.10.2 Dry Milling -- 1.10.3 Thermal Inactivation -- 1.10.4 Irradiation -- 1.10.5 Commercial Method -- 1.10.6 Biological Decontamination -- 1.10.7 Chemical Inactivation -- 1.11 Conclusion -- References -- Chapter 2 Phytates -- 2.1 Introduction -- 2.2 Chemistry |
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2.3 Distribution -- 2.4 Mode of Action of Phytates -- 2.5 Toxicology of Phytates -- 2.6 Identification and Quantification -- 2.7 Safety, Precautions, and Regulation -- 2.8 Effect of Processing -- 2.8.1 Fermentation -- 2.8.2 Cooking -- 2.8.3 Germination -- 2.8.4 Autoclaving -- 2.9 Future Scope -- 2.10 Conclusion -- References -- Chapter 3 Tannins -- 3.1 Introduction -- 3.2 Chemistry -- 3.2.1 Biosynthesis -- 3.3 Classification -- 3.3.1 Hydrolysable Tannins -- 3.3.2 Condensed Tannins -- 3.4 Distribution -- 3.4.1 Natural Sources -- 3.4.2 Synthetic Sources of Tannins -- 3.5 Mechanism of Action |
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3.5.1 Reaction with Carbohydrates -- 3.5.2 Reaction with Proteins -- 3.5.3 Reaction with Iron -- 3.6 Identification and Quantification -- 3.6.1 Titrimetric Method -- 3.6.2 Colorimetric Assays -- 3.6.2.1 Folin-Ciocalteu Method -- 3.6.2.2 Hide-Powder Method -- 3.6.2.3 Vanillin Assay -- 3.6.2.4 Butanol-HCl Assay -- 3.6.2.5 Rhodanine Assay and Wilson and Hagerman Assay -- 3.6.3 Precipitation Assay -- 3.6.4 Spectroscopic Determinations -- 3.7 Health Benefits -- 3.7.1 Treatment of Diabetes Mellitus -- 3.7.2 Usage as Medicine -- 3.7.3 Healing of Wounds -- 3.7.4 Cures Dysentery |
| Notes |
Description based upon print version of record |
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3.7.5 Prevents Cardiovascular Diseases |
| Subject |
Food -- Toxicology.
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Food -- Toxicology
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| Form |
Electronic book
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| Author |
Kour, Jasmeet
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| ISBN |
9781000552973 |
|
1000552977 |
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