History of Food and Nutrition Toxicology
Sorozatcím:
History of Toxicology and Environmental Health;
Kiadó: Academic Press
Megjelenés dátuma: 2023. augusztus 24.
Normál ár:
Kiadói listaár:
EUR 109.00
EUR 109.00
Az Ön ára:
40 481 (38 553 Ft + 5% áfa )
Kedvezmény(ek): 10% (kb. 4 498 Ft)
A kedvezmény csak az 'Értesítés a kedvenc témákról' hírlevelünk címzettjeinek rendeléseire érvényes.
Kattintson ide a feliratkozáshoz
Kattintson ide a feliratkozáshoz
Beszerezhetőség:
Megrendelésre a kiadó utánnyomja a könyvet. Rendelhető, de a szokásosnál kicsit lassabban érkezik meg.
Nem tudnak pontosabbat?
A termék adatai:
| ISBN13: | 9780128212615 |
| ISBN10: | 0128212616 |
| Kötéstípus: | Puhakötés |
| Terjedelem: | 348 oldal |
| Méret: | 229x152 mm |
| Súly: | 540 g |
| Nyelv: | angol |
| Illusztrációk: | 50 illustrations (10 in full color) |
| 639 |
Témakör:
Hosszú leírás:
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
Tartalomjegyzék:
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