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Introduction to Food Toxicology 2nd Edition By Takayuki Shibamoto (2009,HB)
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Introduction to Food Toxicology 2nd Edition By Takayuki Shibamoto (2009,HB)

Product Id 316972
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Product Description

Introduction to Food Toxicology 2nd Edition By Takayuki Shibamoto (2009,HB)

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.

Key Features

  • Solid-phase extraction, immunoassay, and LC/MS
  • Mechanisms of regulation of xenobiotic activation and deactivation
  • Developments in the modes of action and impact of natural toxins in food plants
  • A comprehensive review of the issues surrounding dioxins
  • The function of antioxidants and their toxicological aspects
  • Acrylamide, its occurrence, toxicity and regulation on its use
  • Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
  • Diet and drug interactions

Readership

Professionals and those in academic institutions. Upper level undergraduate students in Food Toxicology; Foodborne Hazards; Nutritional Toxicology and Food Safety;Public Health. Entry level food safety and industry professionals. Those seeking continuing education credits and independent readers as well. Educated consumer readers interested in food sources and public health issues. Course names: Food Toxicology; Foodborne Hazards; Nutritional Toxicology and Food Safety; Food Toxicology and Safety; Public Health


Details

No. of pages:
 
320
Language:
 
English
Copyright:
 
© Academic Press 2009
Published:
 
25th March 2009
Imprint:
 
Academic Press
Hardcover ISBN:
 
9780123742865
eBook ISBN:
 
9780080921532

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