Introduction to Food Toxicology
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Introduction to Food Toxicology

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Description

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.
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Product details

  • Hardback | 320 pages
  • 195.58 x 233.68 x 22.86mm | 861.82g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 2nd edition
  • Approx. 150 illustrations
  • 0123742862
  • 9780123742865
  • 1,406,845

Table of contents

Principles of Toxicology
Determination of Toxicants in Foods
Biotransformations
Natural Toxins in Marine Foodstuffs
Natural Toxins in Plant Foodstuffs
Fungal Toxins Occurring in Foods
Toxic Food Contaminants from Industrial Wastes
Pesticide Residues in Foods
Food Additives
Toxicants Formed During Food Processing
Phytochemicals
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