Introduction to Food Toxicology

Newly revised and updated to provide complete coverage of food toxicology core concepts

Takayuki Shibamoto (Author), Leonard F. Bjeldanes (Author)

9780123742865, Elsevier Science

Hardback, published 8 July 2009

320 pages
23.4 x 19 x 2.4 cm, 0.84 kg

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 occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.

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

Subject Areas: Food & beverage technology [TDCT]