Food Toxicology - Bagchi Debasis (Curatore); Swaroop Anand (Curatore) | Libro Crc Press 11/2016 -

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Food Toxicology


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Lingua: Inglese

CRC Press

Pubblicazione: 11/2016
Edizione: 1° edizione

Note Editore

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.


Dose-Response: An Overview and Significance in Food ToxicologyLauren Connelly, Katheryne Daughtry, Jennifer Gill, Ellen Goertzen, Cameron Parsons, and Gabriel Harris Measurement of Toxicants and Toxicity Alexander Gosslau Food Associated Carcinogenesis: A ReviewKoraljka Gall Troselj, Francoise Gueraud, Tanja Matijevic Glavan, Fabrice Pierre, and Neven Zarkovic Food Chemical Carcinogens: Sources and Mechanism of Exogenous DNA Adduct Formation Peter P. Fu and Qingsu Xia Absorption of Food Toxicants: An Overview on Polycyclic Aromatic HydrocarbonsKelly L. Harris, Leah D. Banks, Kenneth J. Harris, Anthony E. Archibong, Darryl B. Hood, and Aramandla Ramesh Overview of Food Allergy in Children and AdultsBright I. Nwaru and Aziz Sheikh Pathogens Associated with Fruits and Vegetables: Contamination, Incidences and PreventionY.S. Rohinishree, M.C. Varadaraj, and P.S. Negi Safety Issues of Food Ingredients from Plant Cell, Tissue and Organ Cultures: An ExplicationHosakatte Niranjana Murthy, Kee Yoeup Paek, So-Young Park, and Vijayalaxmi S. Dandin Food Security and Foodborne Mycotoxicoses, Risk Assessment, Preventive Measures and Underestimated Hazard of Masked Mycotoxins or Joint Mycotoxin InteractionStoycho D. Stoev Exposure of Radionuclides in Foods: Major ChallengesDr. Francisco Javier Guillen Gerada Infant Toxicology: Overview and Considerations for the Safety Assessment of Products for InfantsYen-Ching Wu, Jeffrey Fisher, and April Neal-Kluever Naturally Occurring Toxicants as Etiologic Agents of Food-borne DiseaseRaj K. Keservani, Rajesh K. Kesharwani, and Anil K. Sharma Natural Toxin and Antinutrient in Plant and Fungi: The Etiological Biochemistry of Food L. B. Borse, S. L. Borse, and N. A. Gujarathi A Review on Mushroom ToxinsMd. Akil Hossain and Seung-Chun Park Dioxin and Related Compounds in the Human Food Chain Sidney J. Stohs Mercury Toxicity in Food: A Review Alessia Carocci, Alessia Catalano, Graziantonio Lauria, Maria Stefania Sinicropi, and Giuseppe Genchi Tea Beverages and Extracts as a Source of Exposure to Lead and Other Heavy MetalsSidney J. Stohs and Sidhartha D. Ray The Dual Effects of Vanadium: Toxicity Analysis in Developing Therapeutic Lead Ups Rituparna Ghosh Fluoride Toxicity: A Major Health HazardAbbas Ali Mahdi, Ayushi Jain, Maheep Bhatnagar, and Rekha Bhatnagar Antioxidant Additives in Food Preservation and Human HealthPiya Das Ghatak and Chandan K. Sen Industrial Food Processing ContaminantsK.V. Ragavan Navin K Rastogi, and Alok Kumar Srivastava Targeting Cancer Stem Cells by Functional Foods and Their ConstituentsPrasad R. Dandawate, Dharmalingam Subramaniam, andShrikant Anant Packaging: A Noteworthy Feature in Food SafetyRaquel Sendón and Ana Sanches-Silva Role of Gut Microbiome in Modulation of Environmental Toxicants and Therapeutic Agents Ashfaque Hossain, Godfred Antony Menezes, Mohammad Al-Mogbel, andIbraheem Ashankyty The Future of GM Foods or GM Foods of the Future: Where is the Biotech Revolution Heading?Stuart J. Lucas, Aydin Türkeç, and Elif Karlik

Altre Informazioni



Condizione: Nuovo
Dimensioni: 10 x 7 in Ø 2.75 lb
Formato: Copertina rigida
Illustration Notes:97 b/w images, 19 color images and 48 tables
Pagine Arabe: 562
Pagine Romane: xxii

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