Analysis of Naturally Occurring Food Toxins of Plant Origin Food Analysis Properties 1st Edition by Leo ML Nollet, Javed Ahmad ISBN 1032080302 9781032080307
Original price was: $50.00.$35.00Current price is: $35.00.
Analysis of Naturally Occurring Food Toxins of Plant Origin Food Analysis Properties 1st Edition by Leo ML Nollet, Javed Ahmad – Ebook PDF Instant Download/Delivery: 1032080302, 9781032080307
Full download Analysis of Naturally Occurring Food Toxins of Plant Origin Food Analysis Properties 1st Edition after payment
Product details:
ISBN 10: 1032080302
ISBN 13: 9781032080307
Author: Leo ML Nollet, Javed Ahmad
Analysis of Naturally Occurring Food Toxins of Plant Origin Food Analysis Properties 1st Table of contents:
Section I: An Introduction to Naturally Occurring Food Toxins
Chapter 1 Naturally Occurring Food Toxins – An Overview
1.1 Naturally Occurring Food Toxins
1.2 Naturally Occurring Food Toxins of Plant Origin
1.3 Environmental Contaminants
1.4 Contaminants Formed During Processing
1.5 Toxins in Seafood
References
Chapter 2 Cyanogenic Glycosides as Food Toxins
2.1 Background
2.2 Examples of Cyanogenic Glycosides in Food Plants
2.3 Biosynthesis of Cyanogenic Glycosides
2.4 Preventing the Effects of Cyanogenic Glycosides (Cyanide-Induced Diseases)
2.5 Diseases Caused by Cyanide
2.6 Quantification of Cyanogenic Glycosides
2.7 Conclusion and Recommendations
References
Abbreviations
Chapter 3 Pyrrolizidine Alkaloids as Food Toxins
3.1 Introduction
3.2 Sources of Pyrrolizidine Alkaloids
3.3 Chemistry of Pyrrolizidine Alkaloids
3.4 Pharmacological Actions of Pyrrolizidine Alkaloids
3.5 Toxicological Effects of Pyrrolizidine Alkaloids
3.6 Conclusions
References
Chapter 4 Furanocoumarins and Lectins as Food Toxins
4.1 Introduction
4.2 Sources of Furanocoumarins and Lectins
4.3 Chemistry of Furanocoumarins and Lectins
4.4 Pharmacological Actions of Furanocoumarins and Lectins
4.5 Toxicological Reports of Furanocoumarins and Lectins
4.6 Conclusions
References
Chapter 5 Glycoalkaloids as Food Toxins
5.1 Introduction
5.2 Sources of Glycoalkaloids
5.3 Chemistry of Glycoalkaloids
5.4 Pharmacological Actions of Glycoalkaloids
5.5 Toxicological Activities of Glycoalkaloids
5.6 Conclusions
References
Section II: Analytical Techniques Exploited in Structural Characterization and Identification: Qualitative Application
Chapter 6 Infrared Spectroscopy
6.1 Introduction
6.2 Current Analytical Methods
6.3 Infrared Spectroscopy
6.4 The Need for Analysis
6.5 IR Spectroscopy in Food Toxin Analysis
6.6 Conclusions
References
Chapter 7 Mass Spectrometry in Analysis of Food Toxins
7.1 Introduction
7.2 Current Analytical Methods
7.3 Mass Spectrometry
7.4 Mass Spectrometry in Food Toxin Analysis
7.5 Conclusion
References
Chapter 8 NMR in Analysis of Food Toxins
8.1 Introduction to Food Toxins
8.2 Fundamentals of NMR Spectroscopy
8.3 NMR and Metabolomics Studies
8.4 NMR in Analysis of Food Composition and Authentication
8.5 NMR in Detection of Food Toxins and Adulterants
8.6 Conclusions and Future Perspective
References
Section III: Analytical Techniques Exploited in Detection and Quantification: Quantitative Application
Chapter 9 HPLC for Detection and Quantification of Food Toxins of Plant Origin
9.1 Introduction
9.2 Sample Preparation
9.3 Principles and Methods
9.4 Analysis of Different Food Compounds
9.5 Conclusion
References
Chapter 10 Analytical Determination of Food Toxins of Plant Origin Using LC-MS
10.1 Introduction
10.2 LC-MS: Instrumentation and Preparative Techniques
10.3 Quality Analysis of Various Food Compounds
10.4 Analysis of Food Toxins of Plant Origin
10.5 LC Conditions
10.6 Conclusion
References
Chapter 11 Quantitative Determination of Food Toxins of Plant Origin by GC-MS
11.1 Introduction
11.2 Fast GC-MS
11.3 GC-TOF-MS
11.4 Low-Pressure (LP) GC-MS
11.5 GC/Supersonic Molecular Beam (SMB)-MS
11.6 GC-MS of Food Toxins of Plant Origin
11.7 Conclusion
References
Chapter 12 High-Performance Thin-Layer Chromatography
12.1 Introduction
12.2 Principles
12.3 Natural Toxins in Food
References
Chapter 13 Capillary Electrophoresis
13.1 Introduction
13.2 Types of Capillary Electrophoresis
13.3 Analysis of Cyanogenic Glycosides, Pyrrolizidine Alkaloids, and Glycoalkaloid
13.4 Conclusion and Future Perspective
References
Chapter 14 Enzyme-Linked Immunosorbent Assay
14.1 Introduction
14.2 Enzyme-Linked Immunosorbent Assay
14.3 ELISA in the Structural Characterization and Identification of Naturally Occurring Food Toxins
14.4 Structural Characterization and Detection Methods of Food Toxins
14.5 Conclusion
References
Chapter 15 Detection and Quantification of Food Toxins of Plant Origin Using Biosensors
15.1 Introduction
15.2 Food Toxins of Plant Origin
15.3 Electrochemical Biosensors for Food Analysis
15.4 Quartz Crystal Microbalance Biosensors for Food Analysis
15.5 Optical Biosensors for Food Analysis
15.6 Natural Biosensors for Food Analysis
15.7 Emerging Biosensors for Food Analysis
15.8 Conclusion
People also search for Analysis of Naturally Occurring Food Toxins of Plant Origin Food Analysis Properties 1st:
analysis of naturally occurring food toxins of plant origin
plant food toxins in an evolutionary context
naturally occurring toxins in food
naturally occurring toxins are not found in
Tags:
Leo ML Nollet,Javed Ahmad,Food Toxins,Origin Food,Analysis Properties