Stanley T Omaye

Food and Nutritional Toxicology

• Gebundenes Buch

Produktbeschreibung

This critically acclaimed resource provides a broad overview of those chemicals in food with the potential to produce adverse health effects. Food and Nutritional Toxicology covers the health impact of food containing environmental contaminants or natural toxicants, additives, the migration of chemicals from packaging materials, and the persistence of feed and food contaminants in food products. It addresses the adverse effects of nutrient excesses, the impact of contaminants on nutrient utilization, and the response of the body's biologic defense mechanisms. It includes discussions on the risk determination process, food safety regulation, and the current status of the regulatory processes.

Produktdetails

• Verlag: Taylor and Francis
• Seitenzahl: 336
• Erscheinungstermin: 15. März 2004
• Englisch
• Abmessung: 242mm x 163mm x 23mm
• Gewicht: 603g
• ISBN-13: 9781587160714
• ISBN-10: 1587160714
• Artikelnr.: 22479945

Autorenporträt

Stanley T. Omaye

Inhaltsangabe

FUNDAMENTAL CONCEPTS. Overview of Food and Nutritional Toxicology. General
Principles of Toxicology. Factors that Influence Toxicity. Food Safety
Assessment Methods in the Laboratory: Toxicologic Testing Methods. Food
Safety Assessment Methods in the Laboratory: Compliance with Regulations.
Risk. Epidemiology in Food and Nutritional Toxicology. Gastrointestinal
Tract Physiology and Biochemistry. Distribution, Metabolism and Excretion
of Toxicants. Food Intolerance and Allergy. TOXICANTS FOUND IN FOODS.
Bacterial Toxins. Animal Toxins and Plants Toxicants. Fugal Mycotoxins.
Toxicity of Nutrients. Parasites, Viruses, and Prions.
FOOD CONTAMINATION AND SAFETY. Residues in Foods. Food Additives, Colors
and Flavors. Food Irradiation. Polycyclic Aromatic . Emerging Issues for
Naturally Occurring Toxicants.