منابع مشابه
Natural Toxins in Plant Foodstuffs
Since food plants are mixtures of large numbers of chemical compounds and since any substance is toxic in a high enough dose, it is not surprising that natural food plants are toxic under certain conditions. Toxicity from common natural foods has resulted from long-term consumption of a single food item or from short periods of consumption of foods containing unusually high levels of a toxic su...
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Additive flame retardants such as tris(1,3-dichloro-2-propyl) phosphate (TDCPP) and triphenyl phosphate (TPP), which are not chemically bonded to the products they are intended to protect, may escape into indoor environments such as homes, offices, and car interiors. A new study shows that men living in homes with higher amounts of TCDPP and TPP in their house dust had reduced sperm counts and ...
متن کاملElucidation of Biological Activity of Silver Based Nanoparticles Using Plant Constituents of Syzygium cumini
We report the efficacy of the silver nanoparticles (AgNPs) synthesized using the leaf and bark extracts of Syzygium cumini (common name Jamun) with silver nitrate (AgNO3)which were used as both reducing and capping agent at varied temperatures- 25°C, 37°C and 80°C. Three sets of AgNPs from leaf and bark extracts, were synthesized at the above mentioned temperatures, a...
متن کاملMycotoxin tolerances in foodstuffs.
In most countries general legislation on food (and feed) prohibits the sale of products containing poisonous or harmful substances, which would include relevant mycotoxins as well. So far only aflatoxin has been dealt with specifically in legislation. The aflatoxin control may include all foods (and feeds) but is limited in most countries to certain commodities likely to be heavily contaminated...
متن کاملRheology of foodstuffs.
It would clearly be pointless in this lecture either to attempt to list all the papers that have been published on a vast variety of foodstuffs, nor even selecting only a fcw, to describe in detail to a Budapest audience, the apparatus that is commonly used for testing a few of the principal products that have been intensively studied. Under Professor TELEGDy-Kov~.(Ts, pioneer work has been and...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 1970
ISSN: 0029-6651,1475-2719
DOI: 10.1079/pns19700010