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Titre :	Principles of food toxicology Ajouter au panier
Auteur(s) :	Tõnu Püssa
Type de document :	Livre
Sujets :	PRODUIT ALIMENTAIRE ; TOXICOLOGIE ; SUBSTANCE TOXIQUE ; TOXICITE ; SECURITE ; SANTE ; VEGETAUX ; POLLUTION ; MYCOTOXINE ; PESTICIDE ; ADDITIF ALIMENTAIRE ; VITAMINE ; ADULTERATION ; TECHNIQUE ANALYTIQUE ; MEDICAMENT ; ALIMENT POUR ANIMAUX ; COLORANT ; EDULCORANT ; AGENT DE CONSERVATION ; ANTIOXYGENE ; ACIDE GLUTAMIQUE ; TOXINE ; AFLATOXINE ; NITRATE ; NITRITE ; ANTIBIOTIQUE ; HORMONE ; HERBICIDE ; POISSON ; MOLLUSQUE
Résumé :	Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers. The book introduces the principles of to[...] Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers. The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2014
Mention d'édition :	2nd ed.
Collection :	Food science and technology
Format :	1 vol. (XXI-392 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	I. Basics of Toxicology Connected to Food 1. Introduction What is Toxicology? Short History of Toxicology Toxicity, Dose, and Response Integrated Effect of Toxic Substances Classification of Toxicants Some Toxicology-Related Principles of Basics of Cell Biology and Biochemistry 2. Routes of Xenobiotics in an Organism Entry and Absorption of Foreign Substances Distribution of Xenobiotics in an Organism Metabolism of[...] I. Basics of Toxicology Connected to Food 1. Introduction What is Toxicology? Short History of Toxicology Toxicity, Dose, and Response Integrated Effect of Toxic Substances Classification of Toxicants Some Toxicology-Related Principles of Basics of Cell Biology and Biochemistry 2. Routes of Xenobiotics in an Organism Entry and Absorption of Foreign Substances Distribution of Xenobiotics in an Organism Metabolism of Xenobiotics Elimination of Xenobiotics and their Metabolites from Organism Biomagnification Antidotes 3. Toxic Response Variability in Toxic Response Physiological Classification of Toxic Responses Molecular Mechanisms of Toxicity Biomarkers of Toxic Effect 4. Analytical Toxicology Introduction Sample Preparation Mouse Bioassay: Functional Analysis Biological Methods: Biosensors Immunochemical Methods: Immunosensors Spectrophotometric (Colorimetric) Methods Electrophoretic Methods Chromatographic Methods 5. Evaluation of Toxicity of Substances Epidemiological Studies Animal Tests Cell-Culture Tests Computer Calculations Acute Toxicity Tests Subacute/Chronic Toxicity Tests Chronic Toxicity Tests: Acceptable Daily Intake Specific Toxicity Tests 6. Toxicological Safety and Risk Analysis Toxicological Safety Risk Assessment Risk.Benefit Analysis II. Main Groups of Food Toxicants 7. Endogenous Plant Toxicants Lectins or Hemagglutinins Enzyme Inhibitors Alkaloids Cyanogenic Glycosides. Toxicity Mechanisms of HCN Phytoestrogens Glucosinolates Coumarin Thujones Toxic Amino Acids Toxic Lipids Oxalates Fluoroacetates Bracken Toxins Saponins Grayanotoxin Soybean as a Potential Source of Versatile Toxicants Mushroom Toxins Genetically Modified Plants 8. Geochemical Pollutants that Plants Absorb from Soil Arsenic Selenium Fluorine 9. Environmental Pollutants Toxic Elements Radionuclides Polychlorinated Biphenyls (PCB) Polychlorinated Dibenzodioxins and Dibenzofurans 10. Mycotoxins Overview Aflatoxins Ochratoxins Sterigmatocystin Zearalenone Fumonisins Trichothecenes Patulin Citrinin and Citreoviridin Ergot Toxins Other Mycotoxins Combined Toxicity of Mycotoxins 11. Animal Endogenous Poisons Prions Lactose Phytanic Acid Avidin Vitamins of Animal Origin 12. Food Toxicants from Aquatic Animals Shellfish Toxicants Fish Toxins 13. Pesticide Residues Overview Insecticides Herbicides Fungicides 14. Veterinary Drugs and Feed Additives Antibiotics Hormones Other Veterinary Drugs 15. Toxicants Unintentionally Entering Food During Processing, Storage, and Digestion of Food General Polycyclic Aromatic Hydrocarbons Alcohols Bacterial toxins Biogenic Vasoactive Amines Nitrates, Nitrites and Nitrosoamines Acrylamide Trans Fatty Acids Chlorinated Propanols Chlorinated Propanols Food Contact Materials 16. Food Additives Traditional food additives Functional additives 17. Vitamins General Vitamin A: Phenomenon of Smokers Vitamin D Vitamin E Vitamin K Vitamin B2 Vitamin B6 Vitamin C Vitamin B3 Diagnosing and Therapy of Vitamin Intoxications 18. Food Adulterations What is Food Adulteration? Melamime and Cyanuric Acid Anisatine Toxic Oil Syndrome Epidemic Dropsy
Langue(s) :	Anglais
Identifiant :	978-1-4665-0410-3
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166412

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Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU2.2 PUS	Papier	Empruntable Disponible

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