History of Food and Nutrition Toxicology

 
Publisher: Academic Press
Date of Publication:
 
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EUR 109.00
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Product details:

ISBN13:9780128212615
ISBN10:0128212616
Binding:Paperback
No. of pages:348 pages
Size:229x152 mm
Weight:540 g
Language:English
Illustrations: 50 illustrations (10 in full color)
648
Category:
Long description:
History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field.


  • Offers thought-provoking, forward thinking end-of-chapter questions
  • Provides illustrations of historical products, individuals and processes
  • Discusses case studies that help provide historical perspectives
Table of Contents:
1. Introduction to food and nutritional toxicology
2. The Inherent toxicants
3. Vitamins and Minerals
4. Food Preparation
5. Manufacturing
6. Contaminants
7. Additives
8. History of GRAS
9. Dietary Supplements
10. Therapeutics
11. Synergistic Effects
12. Food Intolerance and Allergies
13. Historical Case studies
14. Cross Disciplines of Food and Nutritional toxicology
15. Food Safety Compliance and Legislation
16. Food Safety Assessments and Methodologies
17. Risk assessment