History of Food and Nutrition Toxicology
Publisher: Academic Press
Date of Publication: 24 August 2023
Normal price:
Publisher's listprice:
EUR 109.00
EUR 109.00
Your price:
40 481 (38 553 HUF + 5% VAT )
discount is: 10% (approx 4 498 HUF off)
The discount is only available for 'Alert of Favourite Topics' newsletter recipients.
Click here to subscribe.
Click here to subscribe.
Availability:
printed on demand
Can't you provide more accurate information?
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
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