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Natural Protectants Against Natural Toxicants

Edited by Wayne R. Bidlack, Stanley T. Omaye

CRC Press – 1994 – 121 pages

Purchasing Options:

  • Add to CartHardback: $154.95
    978-1-56676-206-9
    December 8th 1994

Description

This volume provides a broad review of natural toxicants and natural protectants in food as well as the results of recent research on specific problems. This monograph was developed from a two-day workshop held at Iowa State University. Both harmful and health-protective natural components of food are topics of increasing popular interest and scientific research.

Reviews

"The presentation of this book meets a high and uniform standard, will well-referenced chapters. . .and clear tables and figures. . .It would be a useful acquisition for general food science libraries."

esentation of this book meets a high and uniform standard, will well-referenced chapters. . .and clear tables and figures. . .It would be a useful acquisition for general food science libraries."

Contents

Part I: Naturally Occurring Toxicants and Protectants: Overview: Naturally Occurring Toxicants and Protectants The Effects of Toxicants on Immune Function Antioxidants in Health and Disease Novel Natural Antioxidants and Polymerization Inhibitors in Oats Disposition of a Single Dose of Soy Milk Isoflavones in Adult Females Part II: The Toxicity of Fumonisins -- A Natural Toxicant: Fumonisins: Mycotoxins Produced by Fusarium Species Fumonisins and Pulmonary Edema in Swine Defining the Functionality Necessary for Fumonisin Toxicity Tissue Distribution and Excretion of Fumonisins Can Fumonisins in Foods Be Detoxified?

Name: Natural Protectants Against Natural Toxicants (Hardback)CRC Press 
Description: Edited by Wayne R. Bidlack, Stanley T. Omaye. This volume provides a broad review of natural toxicants and natural protectants in food as well as the results of recent research on specific problems. This monograph was developed from a two-day workshop held at Iowa State University. Both harmful and...
Categories: Nutrition, Natural Products, Food Microbiology