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Food, lead

Nuttall estimated that 15 to 20% of chocolate is eaten on its own, i.e., in candy form.51 The remainder is used to coat other foods including ice cream or confectionery products. According to the same source, nearly all people in highly industrialized countries have eaten confectionery at some time, and over 90% of the population may buy it on a regular basis. The author viewed confectionery as one of the first "convenience" foods, leading to the popularity of chocolate as a snack food. [Pg.191]

Pbs=soil lead concentration PbD=dust lead concentration Pbw=water lead concentration PbA0=outside air lead concentration PbAI = inside air concentration PbF=food lead concentration T=relative time spent... [Pg.618]

It is the apparent digestibility rather than the true digestibility that is usually determined. This is because substances in the faeces not arising directly from the food lead to an underestimation of the proportion of the... [Pg.173]

The activity of vitamin A is related to vision process, tissue differentiation, growth, reproduction, and the immune system. A deficiency of this micronutrient mainly leads to visual problems, impaired immune function, and growth retardation in children. Hypervitaminosis could lead to hepatotoxicity, affect bone metabolism, disrupt lipid metabolism, and teratogenicity [417]. The isomerization of P-carotene, due to technological processes in foods, leads to a reduction of the vitamin A activity it is therefore important to analyze it. [Pg.608]

One defines the relative threshold level of a substance over a food to be the lowest concentration of the substance in food leading to a perceptible odor in the gas head-space over the food at equilibrium. The relative threshold level is designated by OTr and has the relationship ... [Pg.422]

Metalloids, such as As and Se, are known to be metabolized by living organisms in a way that leads to the formation of a covalent bond between the heteroatom and the C atom incorporated in a larger structure (e.g., arsenosugars, Se-containing amino acids, peptides, and proteins). The complexation of metals by components of food leads to a number of relatively poorly characterized metal... [Pg.506]

There are a number of vitamins associated with the letter B. They are all water-soluble so they need to be constantly taken in by eating a balanced diet. They do not have any common structural features. Each has a slightly different role as a coenzyme (or helper) in regulating and promoting energy release from foods, leading to healthy skin, muscles and general health.2... [Pg.88]

Nutrient deficiency diseases occur when there is an absence of nutrients which are essential for growth and health. Lack of food leading to either malnutrition or starvation gives rise to these diseases. Another cause for a deficiency disease may be due to a structural or biological imbalance in the individual s metabolic system. [Pg.616]

Tyramine-containing foods lead to excessive sympathetic stimulation Medications inhibit breakdown of food because of decreased saliva production food in general may cause xerostomia... [Pg.1919]

See also Clean Air Act (CAA), (US) Clean Water Act (CWA) (US) Environmental Protection Agency (US) Food and Drug Administration (US) Genetically Engineered Foods Lead Mercury Occupational Safety and Health Act, US Organisation for Economic Cooperation and Development Polychlorinated Biphenyls (PCBs) Risk Assessment, Ecological Risk Assessment, Human Health Toxic Substances Control Act. [Pg.1012]

Severe heating of proteinaceous foods leads not only to generation of flavor compounds due to the Maillard reaction, but also to thermal degradation of Met and Cys residues in proteins, as well as of different low-molecular-weight compounds. These reactions are discussed in Chapter 10 of this volume. [Pg.158]

Reactions of these compounds with the secondary and tertiary amines contained in many foods lead to the known carcinogens. V-nitrosoamines ... [Pg.172]

Yes (ingestion of undercooked pork infected with cysticerci leads to taeniasis ingestion of eggs contaminating food leads to cysticercosis)... [Pg.416]

Isoflavones are mainly found in legumes and particularly in soy. Soy is the major source of genistein and daizdein, although their presence has also been reported in black beans, green split peas, and clover sprouts. The widespread use of soy products in infant foods, vegetarian formulations and as an ingredient in the composition of several foods leads to its ubiquitous presence in foodstuffs. Other isoflavones with nutritional relevance are brochamin and formononetin, which occur in... [Pg.745]

Studying the way ants organize themselves to obtain food leads to more efficient managerial... [Pg.558]

In previous chapters attention has been concentrated on the energy and nutrient requirements of farm animals for maintenance and various productive processes. An additional i mportant factor that must be considered is the quantity of food that an animal can consume in a given period of time. The more food an animal consumes each day, the greater will be the opportunity for increasing its daily production. An increase in production that is obtained by higher food intakes is usually associated with an increase in overaii efficiency of the production process, since maintenance costs are decreased proportionately as productivity rises. There are, however, certain exceptions to the generalisation for example, with some breeds of bacon pigs, excessive intakes of food lead to very fat carcasses, which are unacceptable to the consumer and therefore economically undesirable. [Pg.461]

The practice of canning foods leads to a considerable enhancement of lead levels, due to the leaching of lead from the soldered seams of cans (Table 7.1). [Pg.135]


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See also in sourсe #XX -- [ Pg.58 ]




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Canned foods, lead

Canned foods, lead concentrations

Canned foods, lead contamination

Lead in food

Typical daily lead intake from food and drink

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