Food and nutritional toxicology / Stanley T. Omaye.
Material type:
TextPublisher: Boca Raton : CRC Press, [2004]Copyright date: ©2004Description: 319 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 1587160714
- 9781587160714
- 615.954 22
- RA1258 .O46 2004
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 615.954 OMA (Browse shelf(Opens below)) | 1 | Available | A416860B |
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| 615.954 FOO Foodborne diseases / | 615.954 FOO Food-borne viruses : progress and challenges / | 615.954 GUI Guide to foodborne pathogens / | 615.954 OMA Food and nutritional toxicology / | 615.954 PRO Process-induced food toxicants : occurrence, formation, mitigation, and health risks / | 615.954 PUS Principles of food toxicology / | 615.954 SHI Introduction to food toxicology / |
Includes bibliographical references and index.
Ch. 1. An Overview of Food and Nutritional Toxicology -- Ch. 2. General Principles of Toxicology -- Ch. 3. Factors That Influence Toxicity -- Ch. 4. Food Safety Assessment Methods in the Laboratory: Toxicological Testing Methods -- Ch. 5. Food Safety Assessment: Compliance with Regulations -- Ch. 6. Risk -- Ch. 7. Epidemiology in Food and Nutritional Toxicology -- Ch. 8. GI Tract Physiology and Biochemistry -- Ch. 9. Metabolism and Excretion of Toxicants -- Ch. 10. Food Intolerance and Allergy -- Ch. 11. Bacterial Toxins -- Ch. 12. Animal Toxins and Plant Toxicants -- Ch. 13. Fungal Mycotoxins -- Ch. 14. Toxicity of Nutrients -- Ch. 15. Parasites, Viruses, and Prions -- Ch. 16. Residues in Foods -- Ch. 17. Food Additives, Colors, and Flavors -- Ch. 18. Food Irradiation -- Ch. 19. Polycyclic Aromatic Hydrocarbons and Other Processing Products -- Ch. 20. Emerging Food Safety Issues in a Modern World.
"Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persistence of feed and food contaminants in food products."--BOOK JACKET.
Machine converted from AACR2 source record.
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