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Xenobiotics in Foods and Feeds

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1.80 LBS
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Product Description

Xenobiotics are compounds that are foreign, but not necessarily harmful, to a given living system.  Xenobiotics in Foods and Feeds focuses on biological systems that affect humans or animals. Although there has been considerable discussion of various types of xenobiotic compounds, this current effort is the first to emphasize a variety of potentially toxic materials.  Food toxicology, particularly as related to long-term effects of low-level exposure to toxic materials, is now emerging as a branch of food science.

Currently there is high public interest in the nutritional value and safety of foods. Xenobiotics in Foods and Feeds presents an objective, state-of-the-art discussion of xenobiotic compounds that can exist in the diet and includes some of the approaches available to minimize the occurrence of these compounds.


1. Systematic toxicity testing for xenobiotics in foods,

2. Protease and amylase inhibitors in biological materials,

3. Antibiotics in foods,

4. Effects of lipid hydroperoxides on food components,

5. Some lipid oxidation products as xenobiotics,

6. Metabolism of comutagens and mutagens produced from Tryptophan Pyrolysis,

7. Mutagen formation in processed foods,

8. Biological properties of heated dietary fats,

9. Mutagens in cooked food,

10. D-amino acids in processed proteins: their nutritional consequences,

11. Absorption of altered amino acids from the intestine,

12. Lysinoalanine Formation in severely treated proteins,

13. Isopeptides: The occurrence and significance of natural and xenobiotic crosslinks in proteins,

14. Mode of formation of Aflatoxin in various nut fruits and gross and histologic effects of Aflatoxins in animals,

15. The Vomitoxin story,

16. Aflatoxins in corn,

17. Detection of Trichothecene Mycotoxins: Quantitation of Deoxynivalenol by negative chemical ionization mass spectrometry,

18. Antinutrients and allergens in oilseeds,

19. Psoralens as Phytoalexins in food plants of the Family Umbelliferae: significance in relation to storage and processing,

20. Food, drug, and cosmetic colors: toxicological consideration,

21. Analysis of carrot constituents:  Myristicin, Falcarinol, and Falcarindiol,

22. Ingestion of Pyrrolizidine Alkaloids: a health hazard of global proportions,

23. Physiological, toxicological and nutritional aspects of various Maillard browned proteins,

Author index, Subject index.

John W Finley and Daniel E Schwass, 1983, 421 p, illustrated.  (List: $55.00)  $27.00

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