Foodborne Disease Handbook: Volume III: Plant Toxicants, 2nd Edition (e-Book) book cover

Foodborne Disease Handbook

Volume III: Plant Toxicants, 2nd Edition

By Y. H. Hui

CRC Press

854 pages

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pub: 2017-12-13
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Description

The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time. Never before has the campaign for food safety been pursued so intensely on so many fronts in virtually every country around the world. This new edition reflects at least one of the many aspects of that intense and multifaceted campaign: namely, that research on food safety has been very productive in the years since the first edition appeared. The Handbook is now presented in four volumes instead of the three of the 1994 edition. Volume 3 of this series of books on food gums and hydrocolloids continues with a pragmatic coverage of three important categories of gum, i.e., the cellulose gums, the plant seed gums, and the pectins. The chemical, physical and functional properties of each of the important food gums in these categories are reviewed and discussed in relation with their utility in food product applications. The four volumes are composed of 86 chapters, a 22% increase over the 67 chapters of the first edition. Much of the information in the first edition has been carried forward to this new edition because that information is still as reliable and pertinent as it was in 1994. This integration of the older data with the latest research findings gives the reader a secure scientific foundation on which to base important decisions affecting the public‘s health.

Table of Contents

1. U.S. Poison Centers for Exposures to Plant and Mushroom Toxins 2. Selected Plant Toxicants 3. Toxicology of Naturally Occurring Chemicals in Food 4. Poisonous Higher Plants 5. Alkaloids 6. Antinutritional factors Related to Proteins and Amino Acids 7. Glycosides 8. Analytical Methodology for Plant Toxicants 9. Medical Management and Plant Poisoning 10. Plant Toxicants and Livestock- Prevention and Management 10. Fungal Toxicants 11. Aspergillus 12. Claviceps and Related Fungi 13. Fusarium 14. Penicillium 15. Foodborne Disease and Mycotoxin Epidemiology 16. Mycotoxicoses- The Effects of Interactions with Mycotoxins 17. Analytical Methodology for Mycotoxins 18. Mycotoxin Analysis- Immunological Techniques 19. Mushroom Biology- General Identification Features 20. Identification of Mushroom Poisoning Mycetismus, Epidemiology and Medical Management 21. Fungi in Folk Medicine and Society. Inde

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science