Introduction to Toxicology and Food

ISBN-13: 9780367395988 / Angielski / Miękka / 2019 / 168 str.

Tomris Altug

Opis

Providing a concise overview of both the science of toxicology and food toxicology, Introduction to Toxicology and Food presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, the book is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.

Recenzje

"This text serves as an important adjunct to maintaining a basic understanding of the scientific issues surrounding the safety of foods. … Laid out in an easy reading style, with good structure, the reader is able to obtain a broad understanding of the concepts of food safety … readily and quickly. … [A] useful and informative text."
- BTS Newsletter, Summer 2004


"The book is well organized, easy to read, well documented, and…provides insights into the realities of nature, biology, food technology, and some human physiology. For that reason, the general public and the media should know about the existence of this little book."
- M. Kroger, Emeritus, Pennsylvania State University, University Park Campus

Spis treści

TOXIN SCIENCE. General Information on Toxicology. Definition of Toxicity and Classification of Toxins. Toxication. The Effect Mechanism of Toxins. Toxicity Tests. FOOD TOXICANTS. Natural Sources of Toxicants in Foods. Contaminants. Food Additives. CHEMOPREVENTION. Chemopreventers in the Diet. References.

O autorze

Altug, Tomris