Food and Nutritional Toxicology

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CRC Press, Mar 15, 2004 - Medical - 336 pages
Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persisten
 

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Contents

2 General Principles of Toxicology
11
3 Factors That Influence Toxicity
25
Toxicological Testing Methods
37
Compliance with Regulations
59
6 Risk
81
7 Epidemiology in Food and Nutritional Toxicology
95
8 GI Tract Physiology and Biochemistry
105
9 Metabolism and Excretion of Toxicants
121
13 Fungal Mycotoxins
195
14 Toxicity of Nutrients
205
15 Parasites Viruses and Prions
215
16 Residues in Foods
231
17 Food Additives Colors and Flavors
249
18 Food Irradiation
261
19 Polycyclic Aromatic Hydrocarbons and Other Processing Products
273
20 Emerging Food Safety Issues in a Modern World
285

10 Food Intolerance and Allergy
151
11 Bacterial Toxins
163
12 Animal Toxins and Plant Toxicants
179

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