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Journal articles on the topic 'Food – Toxicology'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 February 2022

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1

Coultate, T. P. "Food toxicology." Journal of Food Engineering 8, no. 2 (January 1988): 142–43. http://dx.doi.org/10.1016/0260-8774(88)90061-1.

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2

Mikula, P., Z. Svobodová, and M. Smutná. "Phthalates: toxicology and food safety – a review." Czech Journal of Food Sciences 23, No. 6 (November 15, 2011): 217–23. http://dx.doi.org/10.17221/3394-cjfs.

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Phthalates are organic substances used mainly as plasticisers in the manufacture of plastics. They are ubiquitous in the environment. Although tests in rodents have demonstrated numerous negative effects of phthalates, it is still unclear whether the exposure to phthalates may also damage human health. This paper describes phthalate toxicity and toxicokinetics, explains the mechanisms of phthalate action, and outlines the issues relating to the presence of phthalates in foods.  
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3

Knill, Charles J., and John F. Kennedy. "Food additive toxicology." Carbohydrate Polymers 31, no. 4 (December 1996): 294–95. http://dx.doi.org/10.1016/s0144-8617(97)89842-6.

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4

Smith, James P. "Food additive toxicology." Food Research International 29, no. 7 (October 1996): 691–92. http://dx.doi.org/10.1016/s0963-9969(97)89645-7.

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5

Bjeldanes, Leonard. "Food additive toxicology." Trends in Food Science & Technology 6, no. 10 (October 1995): 352. http://dx.doi.org/10.1016/s0924-2244(00)89189-x.

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6

O'Riordan, Dolores. "Food additive toxicology." Journal of Food Engineering 28, no. 3-4 (May 1996): 379–80. http://dx.doi.org/10.1016/0260-8774(96)88327-0.

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7

Durst, Richard A. "Food additive toxicology." Applied Biochemistry and Biotechnology 56, no. 1 (January 1996): 110. http://dx.doi.org/10.1007/bf02787875.

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8

Kobylewski, Sarah, and Michael F. Jacobson. "Toxicology of food dyes." International Journal of Occupational and Environmental Health 18, no. 3 (January 2012): 220–46. http://dx.doi.org/10.1179/1077352512z.00000000034.

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9

Taylor, Stephen L. "Food Chemistry and Toxicology." Journal of Food Science 66, no. 3 (April 2001): 385. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16114.x.

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10

De Meulenaer, Bruno. "Editorial overview: Food toxicology." Current Opinion in Food Science 6 (December 2015): vii—viii. http://dx.doi.org/10.1016/j.cofs.2015.12.003.

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11

Botana, Luis M. "Editorial overview: Food toxicology." Current Opinion in Food Science 18 (December 2017): v. http://dx.doi.org/10.1016/j.cofs.2017.11.010.

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12

Spagnuolo, Paul A. "Editorial overview: Food toxicology." Current Opinion in Food Science 34 (August 2020): iii—iv. http://dx.doi.org/10.1016/j.cofs.2020.12.007.

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13

Gosslau, Alexander. "Assessment of food toxicology." Food Science and Human Wellness 5, no. 3 (September 2016): 103–15. http://dx.doi.org/10.1016/j.fshw.2016.05.003.

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14

Heinemann, Jack A. "Food and chemical toxicology." Food and Chemical Toxicology 53 (March 2013): 442. http://dx.doi.org/10.1016/j.fct.2012.10.055.

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15

Hobson, David W., Stephen M. Roberts, Anna A. Shvedova, David B. Warheit, Georgia K. Hinkley, and Robin C. Guy. "Applied Nanotoxicology." International Journal of Toxicology 35, no. 1 (January 2016): 5–16. http://dx.doi.org/10.1177/1091581816628484.

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Nanomaterials, including nanoparticles and nanoobjects, are being incorporated into everyday products at an increasing rate. These products include consumer products of interest to toxicologists such as pharmaceuticals, cosmetics, food, food packaging, household products, and so on. The manufacturing of products containing or utilizing nanomaterials in their composition may also present potential toxicologic concerns in the workplace. The molecular complexity and composition of these nanomaterials are ever increasing, and the means and methods being applied to characterize and perform useful toxicologic assessments are rapidly advancing. This article includes presentations by experienced toxicologists in the nanotoxicology community who are focused on the applied aspect of the discipline toward supporting state of the art toxicologic assessments for food products and packaging, pharmaceuticals and medical devices, inhaled nanoparticle and gastrointestinal exposures, and addressing occupational safety and health issues and concerns. This symposium overview article summarizes 5 talks that were presented at the 35th Annual meeting of the American College of Toxicology on the subject of “Applied Nanotechnology.”
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16

Skovgaard, Niels. "Introduction to toxicology and food." International Journal of Food Microbiology 89, no. 2-3 (December 2003): 293. http://dx.doi.org/10.1016/s0168-1605(03)00166-1.

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17

Eisenbrand, Gerhard. "Food chemistry and environmental toxicology." Biotechnology Journal 1, no. 2 (February 2006): 135–36. http://dx.doi.org/10.1002/biot.200690024.

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18

Gilbert, J. "Introduction to Toxicology and Food." Food Additives and Contaminants 20, no. 7 (July 2003): 690. http://dx.doi.org/10.1080/0265203031000119070.

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19

Miller, Sanford A. "Toxicology and food safety regulations." Archives of Toxicology 60, no. 1-3 (May 1987): 212–16. http://dx.doi.org/10.1007/bf00296983.

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20

Netter, K. J. "Food toxicology — Real or imaginary problems?" Toxicology 37, no. 3-4 (December 1985): 330–31. http://dx.doi.org/10.1016/0300-483x(85)90100-3.

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21

Winter, Carl K. "Electronic information resources for food toxicology." Toxicology 173, no. 1-2 (April 2002): 89–96. http://dx.doi.org/10.1016/s0300-483x(02)00024-0.

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22

Wallig, M. A. "Book Review: Food and Nutritional Toxicology." Veterinary Pathology 42, no. 3 (May 2005): 399. http://dx.doi.org/10.1354/vp.42-3-399-a.

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23

Hammerling, Ulf, Annika Tallsjö, Roland Grafström, and Nils-Gunnar Ilbäck. "Comparative Hazard Characterization in Food Toxicology." Critical Reviews in Food Science and Nutrition 49, no. 7 (July 24, 2009): 626–69. http://dx.doi.org/10.1080/10408390802145617.

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24

Snodin, David. "Food toxicology: Real or imaginary problems?" Food Chemistry 19, no. 3 (January 1986): 241–42. http://dx.doi.org/10.1016/0308-8146(86)90074-9.

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25

Birch, G. G. "Food toxicology. Parts A & B." Food Chemistry 30, no. 1 (January 1988): 80–81. http://dx.doi.org/10.1016/0308-8146(88)90028-3.

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26

Anderson, D. "Genetic toxicology in the food industry." Food and Chemical Toxicology 23, no. 1 (January 1985): 11–18. http://dx.doi.org/10.1016/0278-6915(85)90214-5.

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27

Mebs, D. "Food Toxicology, Real or Imaginary Problems?" Toxicon 25, no. 4 (January 1987): 467. http://dx.doi.org/10.1016/0041-0101(87)90098-5.

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28

Ensley, Steve, and Timothy J. Evans. "Toxicology." Veterinary Clinics of North America: Food Animal Practice 36, no. 3 (November 2020): i. http://dx.doi.org/10.1016/s0749-0720(20)30063-3.

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29

Reilly, Conor. "Nutritional toxicology." Trends in Food Science & Technology 5, no. 7 (July 1994): 239–40. http://dx.doi.org/10.1016/0924-2244(94)90260-7.

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30

Kuper, C. Frieke, and Maarten C. Bosland. "Victor Feron, A life dedicated to toxicology and toxicologic pathology." Food and Chemical Toxicology 125 (March 2019): 438. http://dx.doi.org/10.1016/j.fct.2019.01.006.

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31

Taylor, Steve L., and Ronald R. Eitenmiller. "Histamine Food Poisoning: Toxicology and Clinical Aspects." CRC Critical Reviews in Toxicology 17, no. 2 (January 1986): 91–128. http://dx.doi.org/10.3109/10408448609023767.

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32

Gautam, Nawaraj. "Food Colorants and their Toxicology: An Overview." Sunsari Technical College Journal 2, no. 1 (April 28, 2016): 69–75. http://dx.doi.org/10.3126/stcj.v2i1.14803.

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There are many kinds of colorants, which have been already banned or are used under strict supervision of food safety authorities. Use of artificial colorants over natural ones has increased in modern world. Besides, it has also concerned on importance of toxicological studies. Acceptable daily intake (ADI) of different colorants will define the optimum level of coloring substances on food items. Molecular size of coloring agents and their absorption ratio have significant role in toxico-kinetics. Bigger molecular size has lower absorption capacity and toxicity while vice versa for the smaller one. Higher absorption of smaller molecules can be lowered by binding with carrier molecules to make big enough to block through mucosal layer. Adverse health effects related to many colorants are itching, urticaria, anaphylaxis, hypersensitivity, intolerance reactions, mutagenicity, carcinogenicity, genotoxicity, cytostaticity and cytotoxicity. Color additives seem to be complex subject having direct relationship with consumer safety. Therefore, toxicology of attractive coloring agents might overlook the advantages of colorants. So, toxicologist and food scientist need to collaborate to define the use of different color additives and their safety in future in more scientific way.Sunsari Technical College Journal 2015, 2(1):69-75
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33

Galey, Francis D. "Diagnostic Toxicology for the Food Animal Practitioner." Veterinary Clinics of North America: Food Animal Practice 16, no. 3 (November 2000): 409–21. http://dx.doi.org/10.1016/s0749-0720(15)30077-3.

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34

Cavaliere, Francesca, and Pietro Cozzini. "New in Silico Trends in Food Toxicology." Chemical Research in Toxicology 31, no. 10 (September 19, 2018): 992–93. http://dx.doi.org/10.1021/acs.chemrestox.8b00133.

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35

迟, 玉森. "Reform and Practice of Food Toxicology Teaching." Creative Education Studies 05, no. 05 (2017): 471–75. http://dx.doi.org/10.12677/ces.2017.55074.

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36

Ginex, Tiziana, Francesca Spyrakis, and Pietro Cozzini. "FADB: a food additive molecular database forin silicoscreening in food toxicology." Food Additives & Contaminants: Part A 31, no. 5 (April 3, 2014): 792–98. http://dx.doi.org/10.1080/19440049.2014.888784.

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37

Pressman, Peter, Roger A. Clemens, and A. Wallace Hayes. "Bioavailability of micronutrients obtained from supplements and food." Toxicology Research and Application 1 (January 1, 2017): 239784731769636. http://dx.doi.org/10.1177/2397847317696366.

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Nutritional status is an important determinant of quality of life, morbidity, and mortality. This review is a survey of one of the least appreciated and understood factors that contributes significantly to nutritional health: that of bioavailability. As the economic importance of nutritional supplements and foods carrying claims of health promotion continues to grow, physicians are increasingly accountable for critically evaluating the therapeutic and toxicologic impact of any recommended nutritional supplements and foods, and to do so, an understanding of bioavailability is essential. As we learn more about nutrition, and as it becomes increasingly clear that our fund of knowledge about nutrition is not what it should be, physicians, allied health practitioners, patients, and public health policy makers are obliged to better understand the basis for efficacy and of safety of nutritional supplements and foods. The concept of bioavailability is central to advancing our clinical acumen, particularly for the older adult population (>55 years of age), which according to the Centers for Disease Control and Prevention, typically take 16 scripted medications daily. In addition, over half of all adults consume one or more dietary supplements ( http://www.cdc.gov/nchs/data/databriefs/db61.pdf ). The World Health Organization data demonstrate that older adults form the single largest demographic group at disproportionate risk of inadequate diet and malnutrition ( http://www.who.int/ageing/publications/global_health.pdf ) followed by the pediatric population ( http://data.unicef.org/nutrition/malnutrition.html ). The challenge and the importance of understanding the determinants of bioavailability and the fundamentals of toxicology are demonstrated through the consideration of this construct in polyphenols. In support of this review, we scanned the literature using PubMed and Google Scholar. We selected peer-reviewed studies and review papers using the following search terms: bioavailability, nutritional supplements, food matrix, polyphenols, flavonoids, toxicology, microbiome, dietary intake, and metabolism.
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38

Ozcelik, Fatih, Muhammed Cihan Temel, İlbey Kayra Ozcelik, and Ebru Kale. "The Role of Biogenic Amines in Nutrition Toxicology: Review." International Journal of Nutrition 5, no. 1 (January 18, 2020): 21–29. http://dx.doi.org/10.14302/issn.2379-7835.ijn-20-3171.

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Biogenic amines, which are responsible for the realization of many physiological conditions of our body, are compounds that can be produced by microorganisms especially in fermented foods with high protein content. They can have harmful effects on human health only when taken in high amounts with food. However, in individuals with impaired anti-toxic metabolism, which is responsible for detoxification, even lower amounts may cause toxic effects. The most common health effects are nausea, vomiting, severe headaches, hypotension, hypertension, tachycardia, various allergic reactions, abdominal pain and death in more severe cases. For these reasons, legislations on biogenic amines in foods have been established with some restrictions. Food producers have been asked to comply with these legislations. However, despite all precautions, biogenic amines in foods have not been completely removed. Further research is still needed to find effective solutions to prevent biogenic amine formation. In addition, consumers need to be made aware of this issue.
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39

Sahu, Saura C. "Food additives: A special issue of the journal Food and Chemical Toxicology." Food and Chemical Toxicology 107 (September 2017): 529. http://dx.doi.org/10.1016/j.fct.2017.05.018.

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40

Rowland, Ian. "Gastrointestinal toxicology." Food and Chemical Toxicology 25, no. 8 (August 1987): 627. http://dx.doi.org/10.1016/0278-6915(87)90025-1.

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41

Ferguson, Anne. "Adverse Reactions to Foods and Food Additives." Human Toxicology 6, no. 5 (September 1987): 339–40. http://dx.doi.org/10.1177/096032718700600501.

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42

Vranová, J., and Z. Ciesarová. "Furan in food – a review." Czech Journal of Food Sciences 27, No. 1 (February 11, 2009): 1–10. http://dx.doi.org/10.17221/2843-cjfs.

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Furan and its derivatives were identified in a small number of heat-treated foods back in the 60’s and 70’s. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as “possibly carcinogenic to human” by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.
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43

Pelling, David. "Toxicology—A primer on toxicology principles and applications." Food and Chemical Toxicology 29, no. 2 (January 1991): 136. http://dx.doi.org/10.1016/0278-6915(91)90171-3.

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44

Moreira, Rute, David Pereira, Patrícia Valentão, and Paula Andrade. "Pyrrolizidine Alkaloids: Chemistry, Pharmacology, Toxicology and Food Safety." International Journal of Molecular Sciences 19, no. 6 (June 5, 2018): 1668. http://dx.doi.org/10.3390/ijms19061668.

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45

Lee, Hyang Burm, Andrea Patriarca, and Naresh Magan. "Alternaria in Food: Ecophysiology, Mycotoxin Production and Toxicology." Mycobiology 43, no. 2 (June 2015): 93–106. http://dx.doi.org/10.5941/myco.2015.43.2.93.

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46

Abraham, Klaus, Susanne Andres, Richard Palavinskas, Katharina Berg, Klaus E. Appel, and Alfonso Lampen. "Toxicology and risk assessment of acrolein in food." Molecular Nutrition & Food Research 55, no. 9 (September 2011): 1277–90. http://dx.doi.org/10.1002/mnfr.201100481.

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47

Rubery, E. D. "Radionuclides in Food: A Neglected Branch of Toxicology?" Human Toxicology 8, no. 2 (March 1989): 79–86. http://dx.doi.org/10.1177/096032718900800201.

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48

Jowitt, Ronald. "Food toxicology: A perspective on the relative risks." Journal of Food Engineering 11, no. 3 (January 1990): 251–53. http://dx.doi.org/10.1016/0260-8774(90)90031-3.

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49

Jackson, A. "Food toxicology: A perspective on the relative risks." Clinical Nutrition 10, no. 2 (April 1991): 131. http://dx.doi.org/10.1016/0261-5614(91)90102-i.

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50

Conning, D. M. "Food toxicology — A perspective on the relative risks." Trends in Food Science & Technology 1 (July 1990): 92. http://dx.doi.org/10.1016/0924-2244(90)90067-9.

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