Phenylhydrazines in the Cultivated Mushroom (Agaricus Bisporus) PDF Download
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Author: H. C. Andersson
Publisher: Nordic Council of Ministers
ISBN: 9289310804
Category : Phenylhydrazine
Languages : en
Pages : 126
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Book Description
Author: H. C. Andersson
Publisher: Nordic Council of Ministers
ISBN: 9289310804
Category : Phenylhydrazine
Languages : en
Pages : 126
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Book Description
Author: Jørn Gry
Publisher: Nordic Council of Ministers
ISBN: 9789289301978
Category : Amino compounds
Languages : en
Pages : 54
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Book Description
Author: Sverige Statens livsmedelsverk
Publisher:
ISBN:
Category :
Languages : en
Pages : 38
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Book Description
Author: Jørn Gry
Publisher: Nordic Council of Ministers
ISBN: 9289327057
Category :
Languages : en
Pages : 474
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Book Description
Mushrooms recognised as edible have been collected and cultivated for many years. In the Nordic countries, the interest for eating mushrooms has increased. In order to ensure that Nordic consumers will be supplied with safe and well characterised, edible mushrooms on the market, this publication aims at providing tools for the in-house control of actors producing and trading mushroom products. The report is divided into two volumes: a. Volume I: “Mushrooms traded as food - Nordic questionnaire and guidance list for edible mushrooms suitable for commercial marketing b. Volume II: Background information, with general information in section 1 and in section 2, risk assessments of more than 100 mushroom species All mushrooms on the lists have been risk assessed regarding their safe use as food, in particular focusing on their potential content of bioactive constituents.
Author: OECD
Publisher: OECD Publishing
ISBN: 9264180141
Category :
Languages : en
Pages : 303
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Book Description
These science-based consensus documents contain information for use during the regulatory assessment of food/feed products of modern biotechnology, i.e. developed from transgenic crops.
Author: Christer Andersson
Publisher: Nordic Council of Ministers
ISBN: 9289318368
Category : Business & Economics
Languages : en
Pages : 124
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Book Description
In some parts of the world mushrooms have had a central role in religious ritual ceremonies. Ethnomycological studies among the Indian tribes of Mexico - the Aztecs and the Chichimecas - revealed the mushrooms to be hallucinogenic. Chemists from a leading Pharmaceutical company took over, isolated and described the mushroom alkaloid psilocybin, that upon dephosphorylation after collection of the mushroom or in the human body, form psilocin that is the active hallucinogenic compound. For a long time psilocybin/psilocin was expected to become a constituent of psychedelic drugs useful for treatment of specific psychoses. As the effect of psilocybin/psilocin resembles that of LSD the isolated compound, as well as mushrooms containing the compound, became popular among recreational users of hallucinogenic drugs in Western America, and from there the habit of using these mushrooms have spread around the world. Psilocybin/psilocin is legally prohibited in many countries which usually treat the compound as a narcotic drug. Some countries also prohibit the use of some or all psilocybin-containing mushrooms. In this respect, the legal situation differs between Nordic countries. Although psilocybin-containing mushrooms are not what Nordic mushroom pickers are trying to find as food or food supplement, there is a risk, admittedly small, that these mushrooms accidentally will be collected. At the present situation, this may be a legal problem in some Nordic countries. This document aims at identifying when this might be the case without going into legal interpretations.
Author: J. G. Ferreira Batista
Publisher:
ISBN:
Category :
Languages : en
Pages : 226
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Book Description
Author:
Publisher: Nordic Council of Ministers
ISBN: 9289315415
Category : Amino acids
Languages : en
Pages : 131
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Book Description
Author: Jørn Gry
Publisher: Nordic Council of Ministers
ISBN: 9289313811
Category : Cucurbitaceae
Languages : en
Pages : 71
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Book Description
Poisoning due to Cucurbitaceous vegetables seems to be linked to intake of immensely bitter vegetables. The bitter and toxic compounds in these vegetables are cucurbitacins, which are well known in wild varieties of these food plants and their related species. The cultivated forms, on the other hand, have during cultivation been selected for being free of the bitter and toxic compounds. Occasionally, cultivars of cucurbitaceous food plants (e.g. squash) back-mutate and regain the ability to produce toxic amounts of cucurbitacins. This review summarises the information available on cucurbitacins in food plants of the family Cucurbitaceae, with the aim to lay down background information required to evaluate the potential risk of being intoxicated by cucurbitacins as a part of the safety assessment of cucurbitaceous food plants, and especially in relation to genetically modified Cucurbitaceous plants.
Author: John Gilbert
Publisher: John Wiley & Sons
ISBN: 1444302299
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
Inherent toxicants and processing contaminants are bothnon-essential, bioactive substances whose levels in foods can bedifficult to control. This volume covers both types of compound forthe first time, examining their beneficial as well as theirundesirable effects in the human diet. Chapters have been writtenas individually comprehensive reviews, and topics have beenselected to illustrate recent scientific advances in understandingof the occurrence and mechanism of formation, exposure/riskassessment and developments in the underpinning analyticalmethodology. A wide range of contaminants are examined in detail,including pyrrolizidine alkaloids, glucosinolates, phycotoxins, andmycotoxins. Several process contaminants (eg acrylamide and furan),which are relatively new but which have a rapidly growingliterature, are also covered. The book provides a practical reference for a wide range ofexperts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students.
