Introduction to Food Toxicology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Introduction to Food Toxicology by Takayuki Shibamoto, Leonard F. Bjeldanes, Elsevier Science
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Author: Takayuki Shibamoto, Leonard F. Bjeldanes ISBN: 9780080921532
Publisher: Elsevier Science Publication: March 24, 2009
Imprint: Academic Press Language: English
Author: Takayuki Shibamoto, Leonard F. Bjeldanes
ISBN: 9780080921532
Publisher: Elsevier Science
Publication: March 24, 2009
Imprint: Academic Press
Language: English

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.

  • 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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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