This book is a collection of the papers presented at a symposium on the topic. The papers examine the chemistry of N-nitroso compounds, the "in-vivo" reactions of the compounds, metabolic activation, and detection of the compounds.

First multi-year cumulation covers six years: 1965-70.

This series provides inorganic chemists and materials scientists with a forum for critical, authoritative evaluations of advances in every area of the discipline. Volume 59 continues to report recent advances with a significant, up-to-date selection of contributions by internationally-recognized researchers. The chapters of this volume are devoted to the following topics: • Iron Catalysis in Synthetic Chemistry • A New Paradigm for Photodynamic Therapy Drug Design: Multifunctional, Supramolecular DNA Photomodification Agents Featuring Ru(II)/Os(II) Light Absorbers Coupled to Pt(II) or Rh(III) Bioactive Sites • Selective Binding of Zn2+ Complexes to Non-Canonical Thymine or Uracil in DNA or RNA. • Progress Toward the Electrocatalytic Production of Liquid Fuels from Carbon Dioxide • Monomeric Dinitrosyl Iron Complexes: Synthesis and Reactivity • Interactions of Nitrosoalkanes/arenes, Nitrosamines, Nitrosothiols, and Alkyl Nitrites with Metals • Aminopyridine Iron and Manganese Complexes as Molecular Catalysts for Challenging Oxidative Transformations

Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.

This unique sourcebook serves as a comprehensive reference, bridging the well-established chemistry of nitric oxide and the new and exciting role of nitric oxide as an effector and signaling molecule in numerous biological systems. Nitric Oxide: Principles and Actions relates the chemical properties of the molecule to its possible effects on biological systems, under both normal physiological and pathophysiological conditions. Combining the chemistry and analysis of nitric oxide with newer studies of the relevance of the molecule gives this book a long life, making it extremely useful to researchers in a number of areas. - Provides a much needed compilation of what is known about nitric oxide and its properties - Enables researchers to understand the importance and use of nitric oxide in systems of study - Covers an area of tremendous growth in research - Provides the first collection of the roles of nitric oxide in microbial and mammalian systems and as a probe of metalloenzymes - Presents the historically important role of nitric oxide in food preservation

Advances in Food Research

Dietary nutrients affect the body's physiology and can contribute to the promotion or prevention of cancer. Nutrition and Cancer Prevention examines key nutrients and dietary components such as alcohol, fat, and caffeine, and the role each plays in increasing risk and in developing prevention strategies.

This new volume deals with a number of important and current topics in human nutrition that we hope will be of general interest to those concerned with this subject. We have first of all a chapter by J. S. Garrow and S. Blaza on energy requirements, which has a direct bearing on the problem of obesity, and which largely affects the populations of developed and afiluent countries. This is followed by a chapter on fluoride and the fluoridation of water, under the authorship of G. N. Jenkins. The addition of fluoride to drinking water has given rise to a great deal of discussion both amongst scientists and the public at large, and the present account tries to give the scientific background and a critical evaluation of established facts. The chapter by G. Owen on the nutritional status of North Americans is also likely to be of interest to other countries, as the techniques used and the problems encountered are similar to' those encountered in other parts ofthe world. A chapter on nitrates, nitrites and nitrosamines by S. R. Tannenbaum discusses a topic which again has engendered widespread interest amongst a large number of people, and where a balanced presentation of the relevant facts is particularly important. One of the fields in which biochemistry, physiology and nutrition have made enormous advances over the last few years is that of vitamin D and the new knowledge acquired on control of the metabolism of calcium and phosphorus.