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Food toxicology Debasis Bagchi y Anand Swaroop

Por: Bagchi, Debasis, 1954- [editor].
Tipo de material: materialTypeLabelLibroFecha de copyright: Boca Ratón Taylor & Francis Group 2017Edición: primera edición.Descripción: xxi, 552 páginas illustraciones color, fotografías blanco y negro 25 cm.Tipo de contenido: texto Tipo de medio: sin mediación Tipo de portador: volumenISBN: 9781498708746.Tema(s): TOXICOLOGÍA | CONTAMINACIÓN ALIMENTARIAClasificación CDD: 615.9/45 Resumen: Chapter 1: Dose‐Response: An Overview and Significance in Food Toxicology / Lauren Connelly, Katheryne Daughtry, Jennifer Gill, Ellen Goertzen, Cameron Parsons, and Gabriel Harris, p. 1 Chapter 2: Measurement of Toxicants and Toxicity / Alexander Gosslau, p. 11 Chapter 3: Food Associated Carcinogenesis: A Review / Koraljka Gall Troselj, Francoise Gueraud, Tanja Matijevic Glavan, Fabrice Pierre, and Neven Zarkovic, p. 35 Chapter 4: Food Chemical Carcinogens: Sources and Mechanism of Exogenous DNA Adduct Formation / Peter P. Fu and Qingsu Xia, p. 57 Chapter 5: Absorption of Food Toxicants: An Overview on Polycyclic Aromatic Hydrocarbons / Kelly L. Harris, Leah D. Banks, Kenneth J. Harris, Anthony E. Archibong, Darryl B. Hood, and Aramandla Ramesh, p. 83 Chapter 6: Overview of Food Allergy in Children and Adults / Bright I. Nwaru and Aziz Sheikh, p. 97 Chapter 7: Pathogens Associated with Fruits and Vegetables: Contamination, Incidences and Prevention / Y.S. Rohinishree, M.C. Varadaraj, and P.S. Negi, p. 115 Chapter 8: Safety Issues of Food Ingredients from Plant Cell, Tissue and Organ Cultures: An Explication / Hosakatte Niranjana Murthy, Kee Yoeup Paek, So-Young Park, and Vijayalaxmi S. Dandin, p. 151 Chapter 9: Food Security and Foodborne Mycotoxicoses, Risk Assessment, Preventive Measures and Underestimated Hazard of Masked Mycotoxins or Joint Mycotoxin Interaction / Stoycho D. Stoev, p. 169 Chapter 10: Exposure of Radionuclides in Foods: Major Challenges / Dr. Francisco Javier Guillen Gerada, p. 201 Chapter 11: Infant Toxicology: Overview and Considerations for the Safety Assessment of Products for Infants / Yen-Ching Wu, Jeffrey Fisher, and April Neal-Kluever, 219 Chapter 12: Naturally Occurring Toxicants as Etiologic Agents of Food-borne Disease / Raj K. Keservani, Rajesh K. Kesharwani, and Anil K. Sharma, p. 245 Chapter 13: Natural Toxin and Antinutrient in Plant and Fungi: The Etiological Biochemistry of Food / L. B. Borse, S. L. Borse, and N. A. Gujarathi, p. 263 Chapter 14: A Review on Mushroom Toxins / Md. Akil Hossain and Seung-Chun Park, p. 275 Chapter 15: Dioxin and Related Compounds in the Human Food Chain / Sidney J. Stohs, p. 303 Chapter 16: Mercury Toxicity in Food: A Review / Alessia Carocci, Alessia Catalano, Graziantonio Lauria, Maria Stefania Sinicropi, and Giuseppe Genchi, p. 315 Chapter 17: Tea Beverages and Extracts as a Source of Exposure to Lead and Other Heavy Metals / Sidney J. Stohs and Sidhartha D. Ray, p. 327 Chapter 18: The Dual Effects of Vanadium: Toxicity Analysis in Developing Therapeutic Lead Ups / Rituparna Ghosh, p. 337 Chapter 19: Fluoride Toxicity: A Major Health Hazard / Abbas Ali Mahdi, Ayushi Jain, Maheep Bhatnagar, and Rekha Bhatnagar, p. 355 Chapter 20: Antioxidant Additives in Food Preservation and Human Health / Piya Das Ghatak and Chandan K. Sen, p. 377 Chapter 21: Industrial Food Processing Contaminants / K.V. Ragavan Navin K Rastogi, and Alok Kumar Srivastava, p. 395 Chapter 22: Targeting Cancer Stem Cells by Functional Foods and Their Constituents / Prasad R. Dandawate, Dharmalingam Subramaniam, and Shrikant Anant, p. 433 Chapter 23: Packaging: A Noteworthy Feature in Food Safety / Raquel Sendón and Ana Sanches-Silva, p. 461 Chapter 24: Role of Gut Microbiome in Modulation of Environmental Toxicants and Therapeutic Agents Ashfaque Hossain, Godfred Antony Menezes, Mohammad Al-Mogbel, and Ibraheem Ashankyty, p. 491 Chapter 25: The Future of GM Foods or GM Foods of the Future: Where is the Biotech Revolution Heading? / Stuart J. Lucas, Aydın Türkeç, and Elif Karlık, p. 519
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Libros Libros Biblioteca Silvina Ocampo (Junín)
Biblioteca Silvina Ocampo (Junín)
Sala de lectura
GENERAL 615.9:641 B144 (1) (Navegar estantería) 1 Disponible J05472
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Index, p. 539-552

References, p. 533-537

Chapter 1: Dose‐Response: An Overview and Significance in Food Toxicology / Lauren Connelly, Katheryne Daughtry, Jennifer Gill, Ellen Goertzen, Cameron Parsons, and Gabriel Harris, p. 1
Chapter 2: Measurement of Toxicants and Toxicity / Alexander Gosslau, p. 11
Chapter 3: Food Associated Carcinogenesis: A Review / Koraljka Gall Troselj, Francoise Gueraud, Tanja Matijevic Glavan, Fabrice Pierre, and Neven Zarkovic, p. 35
Chapter 4: Food Chemical Carcinogens: Sources and Mechanism of Exogenous DNA Adduct Formation / Peter P. Fu and Qingsu Xia, p. 57
Chapter 5: Absorption of Food Toxicants: An Overview on Polycyclic Aromatic Hydrocarbons / Kelly L. Harris, Leah D. Banks, Kenneth J. Harris, Anthony E. Archibong, Darryl B. Hood, and Aramandla Ramesh, p. 83
Chapter 6: Overview of Food Allergy in Children and Adults / Bright I. Nwaru and Aziz Sheikh, p. 97
Chapter 7: Pathogens Associated with Fruits and Vegetables: Contamination, Incidences and Prevention / Y.S. Rohinishree, M.C. Varadaraj, and P.S. Negi, p. 115
Chapter 8: Safety Issues of Food Ingredients from Plant Cell, Tissue and Organ Cultures: An Explication / Hosakatte Niranjana Murthy, Kee Yoeup Paek, So-Young Park, and Vijayalaxmi S. Dandin, p. 151
Chapter 9: Food Security and Foodborne Mycotoxicoses, Risk Assessment, Preventive Measures and Underestimated Hazard of Masked Mycotoxins or Joint Mycotoxin Interaction / Stoycho D. Stoev, p. 169
Chapter 10: Exposure of Radionuclides in Foods: Major Challenges / Dr. Francisco Javier Guillen Gerada, p. 201
Chapter 11: Infant Toxicology: Overview and Considerations for the Safety Assessment of Products for Infants / Yen-Ching Wu, Jeffrey Fisher, and April Neal-Kluever, 219
Chapter 12: Naturally Occurring Toxicants as Etiologic Agents of Food-borne Disease / Raj K. Keservani, Rajesh K. Kesharwani, and Anil K. Sharma, p. 245
Chapter 13: Natural Toxin and Antinutrient in Plant and Fungi: The Etiological Biochemistry of Food / L. B. Borse, S. L. Borse, and N. A. Gujarathi, p. 263
Chapter 14: A Review on Mushroom Toxins / Md. Akil Hossain and Seung-Chun Park, p. 275
Chapter 15: Dioxin and Related Compounds in the Human Food Chain / Sidney J. Stohs, p. 303
Chapter 16: Mercury Toxicity in Food: A Review / Alessia Carocci, Alessia Catalano, Graziantonio Lauria, Maria Stefania Sinicropi, and Giuseppe Genchi, p. 315
Chapter 17: Tea Beverages and Extracts as a Source of Exposure to Lead and Other Heavy Metals / Sidney J. Stohs and Sidhartha D. Ray, p. 327
Chapter 18: The Dual Effects of Vanadium: Toxicity Analysis in Developing Therapeutic Lead Ups / Rituparna Ghosh, p. 337
Chapter 19: Fluoride Toxicity: A Major Health Hazard / Abbas Ali Mahdi, Ayushi Jain, Maheep Bhatnagar, and Rekha Bhatnagar, p. 355
Chapter 20: Antioxidant Additives in Food Preservation and Human Health / Piya Das Ghatak and Chandan K. Sen, p. 377
Chapter 21: Industrial Food Processing Contaminants / K.V. Ragavan Navin K Rastogi, and Alok Kumar Srivastava, p. 395
Chapter 22: Targeting Cancer Stem Cells by Functional Foods and Their Constituents / Prasad R. Dandawate, Dharmalingam Subramaniam, and Shrikant Anant, p. 433
Chapter 23: Packaging: A Noteworthy Feature in Food Safety / Raquel Sendón and Ana Sanches-Silva, p. 461
Chapter 24: Role of Gut Microbiome in Modulation of Environmental Toxicants and Therapeutic Agents Ashfaque Hossain, Godfred Antony Menezes, Mohammad Al-Mogbel, and Ibraheem Ashankyty, p. 491
Chapter 25: The Future of GM Foods or GM Foods of the Future: Where is the Biotech Revolution Heading? / Stuart J. Lucas, Aydın Türkeç, and Elif Karlık, p. 519

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