Takayuki Shibamoto Leonard F. Bjeldanes Steve Taylor
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food...
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly ...
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...
The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -...
