Handbook of food toxicology
This text explores toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biological components to prevent contamination of food products and reduce epidemics of foodborne disease.
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| Main Author | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
New York :
Marcel Dekker,
©2002.
|
| Series | Food science and technology (Academic Press) ;
119. |
| Subjects | |
| Online Access | Full text |
| ISBN | 0203908961 9780203908969 0824743903 9780824743901 9781628706482 1628706481 9780824707606 0824707605 9781466522336 146652233X |
| Physical Description | 1 online resource (x, 903 pages) : illustrations |
Cover
Table of Contents:
- Preface; Contents; The Science of Toxicology; Principles of Toxicology; Manifestations of Organ Toxicity; Carcinogenesis, Mutagenesis, and Teratogenesis; Biotransformation of Xenobiotics; Measurement of Toxicants and Toxicity; Dietary Constituents; Food Additives; Toxicants Resulting from Food Processing; Toxicants and Antinutrients in Plant Foods; Fungal Toxins; Food-Borne Infections; Bacterial Toxins; Seafood Toxins and Poisoning; Mushroom Toxins; Toxic Metals, Radionuclides, and Food Packaging Contaminants; Pesticides and Industrial Contaminants; Drug Residues; Index.