Introduction to Food Toxicology

Front Cover
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
 

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Contents

Determination of Toxicants in Foods
33
Biotransformation
53
Chemical Carcinogenesis
85
Natural Toxins in Animal Foodstuffs
99
Toxic Phytochemicals
123
Toxins from Fungi
159
Food Contaminants from Industrial Wastes
181
Pesticide Residues in Foods
211
Food Additives
229
Toxicants Formed During Food Processing
253
Food Factors and Health
277
Index
293
Food Science and Technology
307
Copyright

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About the author (2009)

Shibamoto is affiliated with the University of California, Davis.

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