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Nutritional and Toxicological Aspects of Food Safety

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Cover of 'Nutritional and Toxicological Aspects of Food Safety'

Table of Contents

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    Book Overview
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    Chapter 1 Naturally Occurring Phenolics as Antimutagenic and Anticarcinogenic Agents
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    Chapter 2 Sulfhydryl Groups and Food Safety
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    Chapter 3 Interactions of Diet and Immunity
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    Chapter 4 Role of epigenetic factors in dietary carcinogenesis.
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    Chapter 5 Defenses Against Aflatoxin Carcinogenesis in Humans
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    Chapter 6 Metabolism of Food Toxicants: Saccharin and Aflatoxin B 1 , A Contrast in Metabolism and Toxicity
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    Chapter 7 Effect of Diet on T-2 Toxicosis
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    Chapter 8 Safety of Megavitamin Therapy
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    Chapter 9 Prenatal and Developmental Toxicology of Arsenicals
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    Chapter 10 Differential Effects of Sodium Selenite and Methylmercury(II) on Membrane Permeability and DNA Replication in HeLa S3 Carcinoma Cells: A Preliminary Report Regarding the Modification of Organomercurial Toxicity by Selenium Compounds
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    Chapter 11 Structure and Stereochemistry of Steroidal Amine Teratogens
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    Chapter 12 Minimizing the Saponin Content of Alfalfa Sprouts and Leaf Protein Concentrates
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    Chapter 13 The Influence of 1-(N-L-Tryptophan)-1-Deoxy-D-Fructose [FRU-TRP] and its N-Nitrosated Analogue [NO-FRU-TRP] on the Viability and Intracellular Synthetic Activity (DNA, RNA, and Protein Synthesis) of HeLa S3-Carcinoma Cells
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    Chapter 14 Sources of N-nitrosamine contamination in foods.
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    Chapter 15 Nutritional and Metabolic Response to Plant Inhibitors of Digestive Enzymes
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    Chapter 16 Nutritional Studies of a Carboxypeptidase Inhibitor from Potato Tubers
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    Chapter 17 Stability of Enzyme Inhibitors and Lectins in Foods and the Influence of Specific Binding Interactions
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    Chapter 18 Protein-Alkali Reactions: Chemistry, Toxicology, and Nutritional Consequences
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    Chapter 19 Effect of Protein Treatment on the Enzymatic Hydrolysis of Lysinoalanine and other Amino Acids
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    Chapter 20 Nutritional Consequences of the Reactions Between Proteins and Oxidized Polyphenolic Acids
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    Chapter 21 Relation Between Structure of Polyphenol Oxidase and Prevention of Browning
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    Chapter 22 Chemistry and Safety of Plant Polyphenols
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    Chapter 23 Genetic and Carcinogenic Effects of Plant Flavonoids: An Overview
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    Chapter 24 Factors Which Facilitate Inactivation of Quercetin Mutagenicity
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    Chapter 25 Mutagens in Cooked Food: Chemical Aspects
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    Chapter 26 Mutagens in Cooked Foods-Metabolism and Genetic Toxicity
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Title
Nutritional and Toxicological Aspects of Food Safety
Published by
Springer Science & Business Media, December 2012
DOI 10.1007/978-1-4684-4790-3
ISBNs
978-1-4684-4790-3, 978-1-4684-4792-7
Editors

Friedman, Mendel

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