دانلود کتاب Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 3

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Foreword Acknowledgements Abbreviations and acronyms Executive summary Introduction to OECD work on novel food and feed safety OECD activities on novel food and feed safety The emergence of the concept of consensus documents on compositional considerations Background and principles surrounding the use of consensus documents The process for preparing consensus documents on compositional considerations Current and future trends Note References Compositional considerations for new varieties of crop species: Key food and feed nutrients, anti-nutrients and other constituents Compositional considerations for new varieties of crop species: Key food and feed nutrients, anti-nutrients and other constituents Chapter 1. Common Bean (Phaseolus vulgaris) Background General description of common bean (Phaseolus vulgaris L.) Production Processing Uses Appropriate comparators for testing new varieties Breeding characteristics screened by developers Nutrients Composition of common bean (Phaseolus vulgaris L.) – General points Constituents of common bean seed Proximate composition Carbohydrates Protein Lipids/fatty acids Vitamins Minerals Anti-nutrients, toxicants and other constituents Anti-nutrients and toxicants – General points Main anti-nutrients Tannins Phytate/phytic acid Trypsin inhibitors Alpha-amylase inhibitors Lectins Other constituents Oligosaccharides Saponins Phenolics Suggested constituents to be analysed related to food use Key products consumed by humans Suggested analysis for food use of new varieties Suggested constituents to be analysed related to feed use Key products consumed by animals Suggested analysis for feed use of new varieties Note References Chapter 2. Rice (Oryza sativa) Terminology Background Cultivated rice species Production and consumption Processing Uses Appropriate comparators for testing new varieties Breeding characteristics screened by developers Nutrients Key nutrients in rice products for food use Carbohydrates Starch Dietary fibre Protein Amino acid composition Lipids Minerals Vitamins Key nutrients in rice products for feed use Other constituents Anti-nutrients and toxicants Phytic acid Trypsin inhibitors Lectins Oryzacystatin Rice alpha-amylase/subtilisin inhibitor (RASI) Allergens 14-16 kDa proteins 33-kDa protein Suggested constituents to be analysed related to food use Key rice products for food Recommendation of key components to be analysed related to food use Suggested constituents to be analysed related to feed use Key rice products for feed Paddy rice Straw Others Recommendation of key components to be analysed related to feed use Note References Chapter 3. Cowpea (Vigna unguiculata) Background General description of cowpea Vigna unguiculata L. Production Uses Processing Appropriate comparators for testing new varieties Traditional characteristics screened by developers Nutrients Composition of the cowpea – General points Constituents of the cowpea Proximate composition, fibre, amino acids and fatty acids Carbohydrates and fibres Protein Lipids/fatty acids Minerals Vitamins Anti-nutrients and other constituents Anti-nutrients Oligosaccharides Phytic acid Polyphenols Protease inhibitors and lectins Allergens Suggested constituents to be analysed related to food use Key products consumed by humans Suggested analysis for food use of new varieties Suggested constituents to be analysed related to feed use Key products consumed by animals Suggested analysis for feed use of new varieties Notes References Chapter 4. Apple (Malus × domestica) Background Introduction Production of apples World production Cultivars Uses and processing Apples for human consumption Fresh apples (eating apples) Apple juice Apple cider and cider vinegar Applesauce Apple butter Apple pectin Other products Apples for animal feed Appropriate comparators for testing new cultivars Breeding characteristics screened by developers Nutrients Constituents of apple fruits Proximate nutrient content Carbohydrates Minerals Fatty acids Amino acids Vitamins Constituents of products and by-products from apple processing Nutrient composition of apple juice Nutrient composition of apple pomace Changes in chemical composition during storage Other constituents Allergens Toxicants Other metabolites: Organic acids, phenolic compounds Suggested constituents to be analysed related to food use Key products consumed by humans Suggested analysis for food use of new cultivars Suggested constituents to be analysed related to feed use Key products consumed by animals Suggested analysis for feed use of new cultivars Notes References Annex A. List of OECD consensus documents on the safety of novel foods and feeds, 2002-19