| Author | : Tõnu Püssa |
| Publisher | : CRC Press |
| Total Pages | : 408 |
| Release | : 2013-08-20 |
| Genre | : Medical |
| ISBN | : 1466504110 |
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 t
| Author | : Takayuki Shibamoto |
| Publisher | : Academic Press |
| Total Pages | : 231 |
| Release | : 2012-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0080925774 |
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. - 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
| Author | : Tomris Altug |
| Publisher | : CRC Press |
| Total Pages | : 170 |
| Release | : 2002-07-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0849314569 |
With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives. The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers" - those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.
| Author | : Stanley T. Omaye |
| Publisher | : CRC Press |
| Total Pages | : 412 |
| Release | : 2004-03-15 |
| Genre | : Medical |
| ISBN | : 1135435553 |
Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persisten
| Author | : S.S. Deshpande |
| Publisher | : CRC Press |
| Total Pages | : 920 |
| Release | : 2002-08-29 |
| Genre | : Medical |
| ISBN | : 0203908961 |
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
| Author | : Yolanda Picó |
| Publisher | : Elsevier |
| Total Pages | : 787 |
| Release | : 2007-02-07 |
| Genre | : Technology & Engineering |
| ISBN | : 0080468012 |
Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants.* step-by-step guide to the use of food analysis techniques* eighteen chapters covering emerging fields in food toxicants analysis* assesses the latest techniques in the field of inorganic analysis
| Author | : Stine Karen |
| Publisher | : CRC Press |
| Total Pages | : 392 |
| Release | : 2006-01-24 |
| Genre | : Medical |
| ISBN | : 084932856X |
Written by two experienced toxicology lecturers, Principles of Toxicology provides a broad-based yet in-depth introduction to this diverse subject. Comprehensive and easy-to-read, the book covers this broad and interdisciplinary field from the viewpoint of three different functional levels: molecular and cellular; physiological; and ecological and environmental. This revised second edition expands the coverage of the book while keeping the organizational format that made the first edition a bestseller. It also includes a series of brief case studies illustrating the application of toxicological principles to current issues of interest. Each and every chapter has been revised, several have been significantly rewritten, and three are entirely new. This new edition retains the extensive cross-referencing system that links all sections and enhances the integration of material. It also includes an appendix of selected toxicants that describes chemical structure and category of use. These features combine to make finding specific information quick and easy. The highly readable format and uniform, consistent presentation of information will make this the most used reference on your shelf. See what's new in the second edition:
| Author | : Debasis Bagchi |
| Publisher | : CRC Press |
| Total Pages | : 575 |
| Release | : 2016-11-25 |
| Genre | : Medical |
| ISBN | : 1498708757 |
Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety. The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter. Toxicologists, scientists, researchers in food toxicology, nutritionists, and public health care professionals will find valuable information in this book on all possible intricate areas of food toxicology.
| Author | : William Helferich |
| Publisher | : CRC Press |
| Total Pages | : 171 |
| Release | : 2000-08-23 |
| Genre | : Medical |
| ISBN | : 1040063195 |
New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease.
