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Introduction to Food Toxicology : Food Science and Technology - Takayuki Shibamoto

Introduction to Food Toxicology

Food Science and Technology

Hardcover

Published: 1st June 1993
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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 adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues.
The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods.
Key Features
* Principles of toxicology
* Toxicities of chemicals found in foods
* Occurrence of natural toxins in plant and animal foodstuffs
* Food contamination caused by industry
* Toxic chemicals related to food processing
* Food additives
* Microbial toxins in foods

Principles of Toxicology
Determination of Toxicants in Foods
Biotransformation
Natural Toxins in Animal Foodstuffs
Natural Toxins in Plant Foodstuffs
Fungal Toxins Occurring in Foods
Toxic Food Contaminants from Industrial Wastes
Pesticide Residues in Foods
Food Additives
Toxicants Formed during Food Processing
Subject Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780126400250
ISBN-10: 0126400253
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 213
Published: 1st June 1993
Publisher: ACADEMIC PR INC
Country of Publication: US
Dimensions (cm): 24.16 x 16.84  x 1.63
Weight (kg): 0.49