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Author: A. Witczak Publisher: CRC Press ISBN: 131535151X Category : Medical Languages : en Pages : 492
Book Description
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing. This book shows how different factors related to the production of raw materials, as well as to storage and processing conditions, affect the presence and concentration of toxins and other harmful compounds in foods. It shows how various regulations, as well as unit operations and processes used in food production, may eliminate different toxins or generate new ones. The real health hazards for the consumers resulting from the presence of toxic/harmful compounds in aliments are discussed, and various national and international regulations obligatory in agriculture and industry aimed at increasing food safety are presented. Methods of analysis used for detection and determination of undesirable compounds are also discussed, making it possible to understand the effect of storage and processing parameters, as well as systems of quality assurance, on food safety and to select optimum procedures for analytical control.
Author: A. Witczak Publisher: CRC Press ISBN: 131535151X Category : Medical Languages : en Pages : 492
Book Description
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing. This book shows how different factors related to the production of raw materials, as well as to storage and processing conditions, affect the presence and concentration of toxins and other harmful compounds in foods. It shows how various regulations, as well as unit operations and processes used in food production, may eliminate different toxins or generate new ones. The real health hazards for the consumers resulting from the presence of toxic/harmful compounds in aliments are discussed, and various national and international regulations obligatory in agriculture and industry aimed at increasing food safety are presented. Methods of analysis used for detection and determination of undesirable compounds are also discussed, making it possible to understand the effect of storage and processing parameters, as well as systems of quality assurance, on food safety and to select optimum procedures for analytical control.
Author: Jiri Davidek Publisher: CRC Press ISBN: 1351091832 Category : Medical Languages : en Pages : 515
Book Description
This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by direct consumption or indirect. as feed for domestic animals. Also included are toxic and antinutritive compounds formed from food components during processing and storage, as well as the toxic and antinutritive compounds present as natural constituents in raw materials and foodstuffs. FEATURES: Discusses food intolerance-inducing compounds, toxins and toxic compounds; Focuses on the most frequently occurring intolerances; Describes the reaction conditions for the formation of these compounds, as well as for their degradation; Considers nitroso compounds and ethyl carbamate formation.
Author: Waldemar M. Dabrowski Publisher: CRC Press ISBN: 0203502353 Category : Medical Languages : en Pages : 376
Book Description
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To
Author: Jiri Davidek Publisher: Springer ISBN: Category : Technology & Engineering Languages : en Pages : 288
Book Description
This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by direct consumption or indirect. as feed for domestic animals. Also included are toxic and antinutritive compounds formed from food components during processing and storage, as well as the toxic and antinutritive compounds present as natural constituents in raw materials and foodstuffs. FEATURES: Discusses food intolerance-inducing compounds, toxins and toxic compounds; Focuses on the most frequently occurring intolerances; Describes the reaction conditions for the formation of these compounds, as well as for their degradation; Considers nitroso compounds and ethyl carbamate formation.
Author: Hanna Staroszczyk Publisher: CRC Press ISBN: 1000864545 Category : Technology & Engineering Languages : en Pages : 561
Book Description
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.
Author: Jan Velisek Publisher: John Wiley & Sons ISBN: 1119537657 Category : Technology & Engineering Languages : en Pages : 1200
Book Description
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Author: Francesco Francioni Publisher: Bloomsbury Publishing ISBN: 1847313507 Category : Political Science Languages : en Pages : 438
Book Description
This book follows and complements the previous volume Biotechnology and International Law (Hart 2006) bringing a specific focus on human rights. It is the result of a collaborative effort which brings together the contributions of a select group of experts from academia and from international organisations with the purpose of discussing the extent to which current activities in the field of biotechnology can be regulated by existing human rights principles and standards, and what gaps, if any, need to be identified and filled with new legislative initiatives. Instruments such as the UNESCO Declaration on the Human Genome (1997) and on Bioethics and Human Rights (2005) are having an impact on customary international law. But what is the relevance of these instruments with respect to traditional concepts of state responsibility and the functioning of domestic remedies against misuse of biotechnologies? Are new legislative initiatives needed, and what are the pros and cons of a race toward the adoption of new ad hoc instruments in an area of such rapid technological development? Are there risks of normative and institutional fragmentation as a consequence of the proliferation of different regulatory regimes? Can we identify a core of human rights principles that define the boundaries of legitimate uses of biotechnology, the legal status of human genetic material, as well as the implications of the definition of the human genome as 'common heritage of humanity' for the purpose of patenting of genetic inventions? These and other questions are the focus of a fascinating collection of essays which, together, help to map this emerging field of inquiry.
Author: Irvin E. Liener Publisher: ISBN: Category : Medical Languages : en Pages : 530
Book Description
Abstract: A review of plant components possessing toxic properties provides information on toxicants which occur naturally in foods of plant origin. The nutritional significance, physicochemistry, distribution, physiological effects, and health hazards of natural toxic plant substances are discussed. The subject matter is classified according to the following categories: protease inhibitors; hemagglutinins (lectins); glucosinolates; cyanogens; saponins; gossypol; lathyrogens; allergens; aglycones causing favism; naturally occuring carcinogens; and miscellaneous toxic factors. Toxic compounds induced by processing (heat, acid and alkali treatment, bleaching, irradiation, solvent extraction, fumigation, and contamination) also are considered. It is concluded that constant monitoring and elimination of toxicants is needed if plant food sources are to be utilized to their maximum nutritional potential. (nm).
Author: R. Thomas Palo Publisher: CRC Press ISBN: 9780849365508 Category : Science Languages : en Pages : 204
Book Description
This volume summarizes what is currently known about mammalian herbivore-plant interaction, particularly as governed by plant secondary chemistry, and suggests productive avenues for future research. Topics covered include foraging theory and plant chemistry in mammal herbivory; the evolution of herbivory in relation to plant defenses; factors controlling resource allocation to defenses in plants; mechanisms by which herbivorous mammals can counter plant defenses to gain necessary energy and nutrients; and herbivory in deserts, temperate and tropical forests, and boreal forests. Wildlife biologists, agriculturalists, physiologists, nutritionists, ecologists, evolutionary biologists and other researchers interested in mammalian herbivore-plant interaction will find a tremendous store of useful information in this unique book.
Author: Charis M. Galanakis Publisher: Academic Press ISBN: 0128232145 Category : Science Languages : en Pages : 454
Book Description
Microalgae: Cultivation, Recovery of Compounds and Applications supports the scientific community, professionals and enterprises that aspire to develop industrial and commercialized applications of microalgae cultivation. Topics covered include conventional and emerging cultivation and harvesting techniques of microalgae, design, transport phenomena models of microalgae growth in photobioreactors, and the catalytic conversion of microalgae. A significant focus of the book illustrates how marine algae can increase sustainability in industries like food, agriculture, biofuel and bioprocessing, among others. This book is a complete reference for food scientists, technologists and engineers working in the bioresource technology field. It will be of particular interest to academics and professionals working in the food industry, food processing, chemical engineering and biotechnology. Explores emerging technologies for the clean recovery of antioxidants from microalgae Includes edible oil and biofuels production, functional food, cosmetics and animal feed applications Discusses microalgae use in sustainable agriculture and wastewater treatment Considers the techno-economic aspects of microalgae processing for biofuel, chemicals, pharmaceuticals and bioplastics
Author: A. Witczak
Author: A. Witczak
Author: Jiri Davidek
Author: Waldemar M. Dabrowski
Author: Jiri Davidek
Author: Hanna Staroszczyk
Author: Jan Velisek
Author: Francesco Francioni
Author: Irvin E. Liener
Author: R. Thomas Palo
Author: Charis M. Galanakis