Analysis of Naturally Occurring Food Toxins of Plant Origin

Section I: An Introduction to Naturally Occurring Food Toxins

1. Naturally Occurring Food Toxins - An Overview

2. Cyanogenic Glycosides as Food Toxins

3. Pyrrolizidine Alkaloids as Food Toxins

4. Furocoumarins and Lectins as Food Toxins

5. Glycoalkaloids as Food Toxins

Section II: Analytical Techniques Exploited in Structural Characterization and Identification: Qualitative Application

6. Infrared Spectroscopy

7. Mass Spectrometry in Analysis of Food Toxins

8. NMR in Analysis of Food Toxins

Section III: Analytical Techniques Exploited in Detection and Quantification: Quantitative Application

9. HPLC for Detection and Quantification of Food Toxins of Plant Origin

10. Analytical Determination of Food Toxins of Plant Origin using LC-MS

11. Quantitative Determination of Food Toxins of Plant Origin by GC-MS

12. High Performance Thin Layer Chromatography

13. Capillary Electrophoresis

14. Enzyme-Linked Immunosorbent Assay

15. Detection and Quantification of Food Toxins of Plant Origin Using Biosensors

Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.

• Tecnologia dos alimentos e bebidas
• Indústrias da produção de alimentos e indústrias relacionadas

cyanogenic glycosides;furocoumarins;lectins;pyrrolizidine alkaloids;solanines;chaconine;acute poisoning;allergic reactions;natural defense mechanism;Food Toxins;LC ESI MS Method;Micellar Electrokinetic Capillary Chromatography;Bergamot Oil;Necine Base;Tussilago Farfara;Sample Preparation;ELISA Approach;HPLC MS Analysis;PAs Exposure;Mobile Phase;Aflatoxin B1;Hydroxynitrile Lyases;Pyrrolic Ester;Bridgehead Nitrogen Atom;Natural Toxins;SMB;HPTLC Method;Necic Acids;CEC;Cyanogenic Plants;Hepatic Sinusoidal Obstruction Syndrome;ELISA Technique