Nutritional and Toxicological Aspects of Food Safety
Naturally occurring antinutrients and food toxicants, and those formed during food processing, adversely affect the nutri tional quality and safety of foods. Because of the need to improve food quality and safety by plant breeding, fortification with appropriate nutrients, and processing methods, a...
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| Format: | eBook |
| Language: | English |
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New York, NY
Springer US
1984, 1984
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| Edition: | 1st ed. 1984 |
| Series: | Advances in Experimental Medicine and Biology
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| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1. Naturally Occurring Phenolics as Antimutagenic and Anticarcinogenic Agents
- 2. Sulfhydryl Groups and Food Safety
- 3. Interaction of Diet and Immunity
- 4. Role of Epigenetic Factors in Dietary Carcinogenesis
- 5. Defenses Against Aflatoxin Carcinogenesis in Humans
- 6. Metabolism of Food Toxicants: Saccharin and Aflatoxin B-1, A contrast in Metabolism and Toxicity
- 7. Effect of Diet on T-2 Toxicosis
- 8. Safety of Megavitamin Therapy
- 9. Prental Developmental Toxicology of Arsenicals
- 10. Differential Effects of Sodium Selenite and Methyl-Mercury (II) on Membrane Permeability and DNA Replication in HeLa S3 Carcinoma Cells: A Preliminary Report Regarding the Modification of Organomercurial Toxicity by Selinium Compounds
- 11. Structure and Stereochemistry of Steroidal Amine Teratogens
- 12. Minimizing the Saponin Content of Alfalfa Sprouts and Leaf Protein Concentrates
- 13. The Influence of 1-(N-Ltryptophan)-1-Deoxy-D-Fructose (FRU-TRP) and its N-Nitrosated Analogue (NO-FRU-TRP) on the Viability and Intracellular Synthetic Activity (DNA, RAN, and Protein Synthesis) of HeLa S3-Carcinoma Cells
- 14. Sources of N-Nitrosamine Contamination in Foods
- 15. Nutritional and Metabolic Response to Plant Inhibitors of Digestive Enzymes
- 16. Nutritional Studies of Carboxypeptidase Inhibitor from Potato Tubers
- 17. Stability of Enzyme Inhibitors and Lectins in Foods and the Influence of Specific Binding Interactions
- 18. Protein-Alkali Reactions: Chemistry, Toxicology and Nutritional Consequences
- 19 Effect of Protein Treatment on Enzymatic Hydrolysis of Lysinoalanine and Other Amino Acids
- 20. Nutritional Consequences of the Reactions Between Proteins and Oxidized Polyphenolic Acids
- 21. Relation Between Structure of Polyphenol Oxidase and Prevention of Browning
- 22.Chemistry and Safety of Plant Polyphenols
- 23. Genetic and Carcinogenic Effects of Plant Flavonoids: And Overview
- 24. Factors Which Facilitate Inactivation of Quercetin Mutagenicity
- 25. Mutagens in Cooked Food: Chemical Aspects
- 26. Mutagens in Cooked Foods — Metabolism and Genetic Toxicity