Principles of Food Toxicology
Seiten
2013
|
2nd edition
Crc Press Inc (Verlag)
978-1-4665-0410-3 (ISBN)
Crc Press Inc (Verlag)
978-1-4665-0410-3 (ISBN)
Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers.
See What’s New in the Second Edition:
Role of lymph in transport of xenobiotics
Reproductive and developmental toxicity, risk-benefit analysis
Trans fatty acids
Soybean as a source of possible toxicants
Aluminum from cookware
Glutamates
New chapter on food adulteration
Updated and additional references
The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.
See What’s New in the Second Edition:
Role of lymph in transport of xenobiotics
Reproductive and developmental toxicity, risk-benefit analysis
Trans fatty acids
Soybean as a source of possible toxicants
Aluminum from cookware
Glutamates
New chapter on food adulteration
Updated and additional references
The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.
Tõnu Püssa
Basics of Toxicology Connected to Food. Introduction.Routes of Xenobiotics in an Organism. Toxic Response. Analytical Toxicology: Determination of Foreign Compounds. Evaluation of Toxicity of Substances. Toxicological Safety and Risk Analysis. Internet Sources of Toxicological Information. Main Groups of Food-Borne Toxicants. Endogenous Plant Toxicants. Geochemical Pollutants that Plants Absorb from Soil. Environmental Pollutants. Mycotoxins. Animal Endogenous Poisons. Food Toxins from Sea. Pesticide Residues. Veterinary Drugs and Feed Additives. Toxicants Unintentionally Entering Food During Processing, Storage, and Digestion. Food Additives. Vitamins. Food Adulterations. References. Glossary.
| Erscheint lt. Verlag | 18.9.2013 |
|---|---|
| Zusatzinfo | 19 Tables, black and white; 69 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 703 g |
| Themenwelt | Studium ► 2. Studienabschnitt (Klinik) ► Pharmakologie / Toxikologie |
| Naturwissenschaften ► Biologie ► Biochemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-4665-0410-2 / 1466504102 |
| ISBN-13 | 978-1-4665-0410-3 / 9781466504103 |
| Zustand | Neuware |
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