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Informationen zum Autor Tõnu Püssa Klappentext Following in the tradition of the popular first edition, this book 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, this new edition includes a new chapter on food adulterations. Using moderately rigorous biochemistry and chemistry, it also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, flavor enhancers, and nanomaterials. Zusammenfassung 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 xenobioticsReproductive and developmental toxicity! risk-benefit analysisTrans fatty acidsSoybean as a source of possible toxicantsAluminum from cookwareGlutamatesNew 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. Inhaltsverzeichnis 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. ...
