History of Food and Nutrition Toxicology
Series: History of Toxicology and Environmental Health;
- Publisher's listprice EUR 109.00
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46 237 Ft (44 036 Ft + 5% VAT)
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- Discount 20% (cc. 9 247 Ft off)
- Discounted price 36 990 Ft (35 229 Ft + 5% VAT)
46 237 Ft
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Product details:
- Publisher Academic Press
- Date of Publication 24 August 2023
- ISBN 9780128212615
- Binding Paperback
- No. of pages348 pages
- Size 228x152 mm
- Weight 540 g
- Language English
- Illustrations 50 illustrations (10 in full color) 531
Categories
Long description:
**Selected for Doody’s Core Titles? 2024 in Nutrition**
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.
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
History of Food and Nutrition Toxicology
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