Introduction to Food Toxicology Book

	Foreword
	Preface
Ch. 1	Principles of Toxicology
I	Dose-Response	1
II	Safety	5
III	Absorption	7
IV	Translocation	11
V	Storage	12
VI	Excretion	13
Ch. 2	Determination of Toxicants in Foods
I	Qualitative and Quantitative Analyses of Toxicants in Foods	20
II	Sample Preparations for Determination of Toxicants	21
III	Toxicity Testing	24
Ch. 3	Biotransformation
I	Conversion of Lipid-Soluble Substances	35
II	Phase I Reactions	36
III	Phase II Reactions	37
IV	The Effects of Diet on Biotransformation	43
V	Metabolic Induction	45
Ch. 4	Natural Toxins in Animal Foodstuffs
I	Toxins Occurring in Animal Liver	49
II	Toxins Occurring in Marine Animals	51
Ch. 5	Natural Toxins in Plant Foodstuffs
I	Natural Goitrogens	67
II	Cyanogenic Glycosides	71
III	Favism	74
IV	Lathyrism	75
V	Lecitins (Hemagglutinins)	78
VI	Pyrrolizidine Alkaloids	79
VII	Enzyme Inhibitors	80
VIII	Vasoactive Amines	84
IX	Mutagens in Natural Plants	86
Ch. 6	Fungal Toxins Occurring in Foods
I	Mycotoxins	97
II	Other Mycotoxins	110
III	Mushroom Fungal Toxins	113
Ch. 7	Toxic Food Contaminants from Industrial Wastes
I	Chlorinated Hydrocarbons	117
II	Heavy Metals	126
Ch. 8	Pesticide Residues in Foods
I	History	141
II	Pesticides in the Food Chain	142
III	Regulations	143
IV	Insecticides	145
V	Herbicides	154
VI	Naturally Occurring Pesticides	155
Ch. 9	Food Additives
I	Regulations	159
II	Preservatives	163
III	Antioxidants	169
IV	Sweeteners	173
V	Coloring Agents	175
VI	Flavoring Agents	179
VII	Flavor Enhancers	181
Ch. 10	Toxicants Formed during Food Processing
I	Polycyclic Aromatic Hydrocarbons	184
II	Maillard Reaction Products	188
III	Amino Acid Pyrolysates	189
IV	N-Nitrosamines	191
V	Food Irradiation	197
	Index	199