Nutritional Insights and Food Safety

Jaroslava Švarc-Gajić (Editor)
Faculty of Technology, Novi Sad, Serbia

Series: Nutrition and Diet Research Progress, Public Health in the 21st Century
BISAC: MED000000

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Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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A balanced and healthy diet is prerequisite for a good health and well-being. However, dietary natural or introduced components can contribute in high extent to the development of certain diseases, such as in the case of carcinogenesis and cardiovascular illness, or may postpone or counteract their development in individuals’ with high genetic susceptibility. To humans, a balanced diet represents the source of energy, building and functional elements, as well as a pleasure.

On the other hand under certain circumstances of diets can include acute or chronic poisoning and provoke numerous adverse reactions ranging from mild discomfort to death. This book presents scientific facts and evidences that will help the readership to create its own picture and attitude about nutrition, since the essence of the food safety can not be discussed excluding the individually colored philosophical approach. (Imprint: Nova Biomedical )

Preface

Chapter I. Antinutrients in Food
(Anamarija Mandić, Marijana Sakač, Aleksandra Mišan)pp.1-38

Chapter 2. Naturally Occurring Food Toxicants
(Jaroslava Švarc-Gajić)pp.39-98

Chapter 3. Nitrate and Nitrate Contents of Fresh Vegetable Samples.
A Review
(Manuela Correia, Maria Beatriz Prior Pinto Oliveira, Cristina Delerue-Matos) pp.99-124

Chapter 4. Inorganic Food Contaminants
(Žarko Kevrešan)pp.125-136

Chapter 5. Persistent Organic Pollutants (POPs)
(Ernest Vončina)pp.137-148

Chapter 6. Pesticides
(Tijana Zeremski Škorić, Petar Sekulić, Jordana Ninkov)pp.149-160

Chapter 7. Occurrence of Polycyclic Aromatic Hydrocarbons & Seafood Safety
(Maria João Ramalhosa, Simone Morais, Cristina Delerue-Matos, Maria Beatriz Prior Pinto Oliveira)pp.161-202

Chapter 8. Veterinary Drugs Residues
(Slavica Vesković, Srdjan Stefanović, Saša Janković)pp.203-222

Chapter 9. Food Color Additives
(Slavica Grujić, Radoslav Grujić)pp.223-254

Chapter 10. Nitrosamines in Food: Formation, Occurrence and Analytic
(Przemyslaw Andrzejewski, Anastasia Nikolaou)pp.255-280

Chapter 11. Toxigenic Fungi and Mycotoxins
(Bulent Kabak, Alan D W Dobson)pp.281-334

Chapter 12. Milk Production and Safety Food
(Valente Velàzquez-Ordoñez, Benjamin Valladares Carranza, Adriana Del, et al.)pp.335-359

Chapter 13. Food Allergens
(Anamarija Mandić, Nebojša Ilić)pp.359-367

Appendix I.
Annex I. List of pharmacologically active substances used in veterinary medicinal products for which maximum residue limits have been fixed pp.369-386

Appendix II
Annex III. List of pharmacologically active substances used in veterinary medicinal products for which provisional maximum residue limits have been fixed pp.387-398

Index pp.399-426

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