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MORE ABOUT THIS BOOK
Main description:
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.
Contents:
Principles of Toxicology
Determination of Toxicants in Foods
Biotransformations
Natural Toxins in Marine Foodstuffs
Natural Toxins in Plant Foodstuffs
Fungal Toxins Occurring in Foods
Toxic Food Contaminants from Industrial Wastes
Pesticide Residues in Foods
Food Additives
Toxicants Formed During Food Processing
Phytochemicals
PRODUCT DETAILS
Publisher: Elsevier (Academic Press Inc)
Publication date: July, 2009
Pages: 320
Weight: 840g
Availability: Available
Subcategories: Pharmacology