Introduction to Food Toxicology - 2nd Edition

Klappentext 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 occuring or having been introduced by industry or food processing methods. This second edition of Introduction to Food Toxicology explores these development while continuing to provide a core understanding of the basic principles of food toxicology. Inhaltsverzeichnis Principles of ToxicologyDetermination of Toxicants in FoodsBiotransformationsNatural Toxins in Marine FoodstuffsNatural Toxins in Plant FoodstuffsFungal Toxins Occurring in FoodsToxic Food Contaminants from Industrial WastesPesticide Residues in FoodsFood AdditivesToxicants Formed During Food ProcessingPhytochemicals

List of contents

Principles of ToxicologyDetermination of Toxicants in FoodsBiotransformationsNatural Toxins in Marine FoodstuffsNatural Toxins in Plant FoodstuffsFungal Toxins Occurring in FoodsToxic Food Contaminants from Industrial WastesPesticide Residues in FoodsFood AdditivesToxicants Formed During Food ProcessingPhytochemicals

Product details

• Authors: Leonard Bjeldanes, Leonard F Bjeldanes, Leonard F. Bjeldanes, Takayuki Shibamoto, Takayuki/ Bjeldanes Shibamoto
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Hardback
• Released: 08.07.2009
• EAN: 9780123742865
• ISBN: 978-0-12-374286-5
• Dimensions: 202 mm x 250 mm x 20 mm
• Series: Academic Press; Food Science and Technology; Food Science and Technology. International Series; Food Science and Technology; Food Science and Technology In; Food Science and Technology. International Series
• Subjects: Education and learning > Teaching preparation > Vocational needs; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Lebensmittel- und Getränketechnologie