Introduction to Food Toxicology
Academic Press, Mar 24, 2009 - Technology & Engineering - 320 pages
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Determination of Toxicants in Foods
Natural Toxins in Animal Foodstuffs
Toxins from Fungi
Food Contaminants from Industrial Wastes
Other editions - View all
absorption acrylamide activity acute toxicity AFB1 aflatoxins agents amines amino acids angiogenesis animals antioxidants arsenic assay bacteria bile binding biological blood cadmium caffeine cancer carcinogenic cause cells cellular chemicals chronic ciguatera Cl Cl Cl color compounds concentration consumption contamination cyanide decreased diet dietary dioxins disease dose drugs endogenous enzymes epoxide ergotism example excretion exposure Figure fish flavor food additives function glutathione growth human increased ingestion inhibition inhibitors insecticides intake intestine kidney lead levels lipid lipophilic liver mediated membrane mercury metabolism metabolites methyl mg/kg mice molecular mutagenic Neurolathyrism nitrosamines occur oral organisms oxidation PCBs pesticides phase plant poisoning potential probiotic protein rats reactions receptor reduced response result Safrole shellfish sodium sodium cyclamate soluble sorbic acid species structure studies substances substrates symptoms Table TCDD tetrodotoxin tion tissues toxic toxic effects toxicology toxin tumor vitamin xenobiotics