Food Toxicology

ISBN-13: 9780849327605 / Angielski / Twarda / 2000 / 240 str.

William Helferich; Carl K. Winter

Opis

Intended as a text for students in food science, as well as a reference for food scientists, toxicologists, pharmacologists, and food manufacturers and packers, this is a comprehensive guide to the toxic aspects of food. It presents important topics relating to food safety and toxicology, including discussions on bacterial toxins, mycotoxins, natural toxins of plant origin, pesticides, food additives, transmission of toxicants through the food chain, toxins produced during processing, food allergens, biotechnology, antioxidants in food, risk evaluation, and regulatory toxicology.

Recenzje

“…a comprehensive look at contemporary food toxicology issues…”
— Food Science and Technology Abstracts, Vol. 34 (3)

Spis treści

Contents
Food Allergies and Sensitivities, Steve L. Taylor, Susan L. Hefle, and Barbara J. Gauger
Dietary Estrogens and Antiestrogens, William G. Helferich, Clinton D. Allred, and Young-Hwa Ju
Nonnutrient Antitoxicants in Food, Suzanne Hendrich
Safety of Genetically Engineered Foods, Nicki J. Engeseth
Microbial Toxins in Foods: Algal, Fungal, and Bacterial, Douglas L. Park, Carlos E. Ayala, Sonia E. Guzman-Perez, Rebeca Lopez-Garcia, and Socrates Trujillo
Natural Toxins and Chemopreventives in Plants, Roger A. Coulombe,Jr.,
Pesticide Residues in the Food Supply, Carl K. Winter
Food Additives, Tanya Louise Ditschun and Carl K. Winter
Analysis of Chemical Toxicants and Contaminants in Food, James N. Seiber Index

O autorze

William Helferich, Carl K. Winter