Ebook Introduction to Food Toxicology (Food Science and Technology), by Takayuki Shibamoto, Leonard F. Bjeldanes
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Ebook Introduction to Food Toxicology (Food Science and Technology), by Takayuki Shibamoto, Leonard F. Bjeldanes
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The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.
*New information on:
--Solid-phase extraction, immunoassay, and LC/MS
--Mechanisms of regulation of xenobiotic activation and deactivation
--Developments in the modes of action and impact of natural toxins in food plants
--A comprehensive review of the issues surrounding dioxins
--The function of antioxidants and their toxicological aspects
--Acrylamide, its occurrence, toxicity and regulation on its use
--Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
--Diet and drug interactions
- Sales Rank: #2363167 in eBooks
- Published on: 2009-03-24
- Released on: 2009-03-24
- Format: Kindle eBook
From the Back Cover
This book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods as well as those introduced by industrial contamination or food processing methods. Coverage of areas if huge importance to consumers, such as toxicological implications of food adulteration or pesticide residues, will be of interest to students in toxicology, environmental studies, dietics and anyone interested in food sources and public health issues.
The textbook provides the basic principles of food toxicology in order to help the general publc better understand the real problems of toxic materials in foods.
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