Food and Nutritional Toxicology PDF Download

Author: Stanley T. Omaye
Publisher: CRC Press
ISBN: 1135435553
Category : Medical
Languages : en
Pages : 439

View

Book Description
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 persisten

Author: Stanley T. Omaye
Publisher: CRC Press
ISBN: 0203485300
Category : Medical
Languages : en
Pages : 340

View

Book Description
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 persisten

Author: Debasis Bagchi
Publisher: CRC Press
ISBN: 1498708757
Category : Medical
Languages : en
Pages : 562

View

Book Description
Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety. The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter. Toxicologists, scientists, researchers in food toxicology, nutritionists, and public health care professionals will find valuable information in this book on all possible intricate areas of food toxicology.

Author: Takayuki Shibamoto
Publisher: Academic Press
ISBN: 0080925774
Category : Technology & Engineering
Languages : en
Pages : 213

View

Book Description
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Principles of toxicology Toxicities of chemicals found in foods Occurrence of natural toxins in plant and animal foodstuffs Food contamination caused by industry Toxic chemicals related to food processing Food additives Microbial toxins in foods

Author: John N. Hathcock
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 328

View

Book Description

Author: Frank N. Kotsonis
Publisher: CRC Press
ISBN: 1420025082
Category : Medical
Languages : en
Pages : 472

View

Book Description
Nutrients are gaining recognition for their role in protecting against the toxic effects of free radicals, alcohol and other substances. At the same time, advances in food technology, the appearance of novel foods and new ingredients have generated new toxicological issues and forced health and safety professionals to develop new and more reliable

Author: Tõnu Püssa
Publisher: CRC Press
ISBN: 1466504110
Category : Medical
Languages : en
Pages : 414

View

Book Description
Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as t

Author: Esther Haugabrooks
Publisher: Academic Press
ISBN: 0128212624
Category : Medical
Languages : en
Pages : 350

View

Book Description
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

Author: William Helferich
Publisher: CRC Press
ISBN: 1420038311
Category : Technology & Engineering
Languages : en
Pages : 240

View

Book Description
New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.

Author: S.S. Deshpande
Publisher: CRC Press
ISBN: 0203908961
Category : Medical
Languages : en
Pages : 920

View

Book Description
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.