Questo prodotto usufruisce delle SPEDIZIONI GRATIS
selezionando l'opzione Corriere Veloce in fase di ordine.
Pagabile anche con Carta della cultura giovani e del merito, 18App Bonus Cultura e Carta del Docente
This book provides a broad overview of the chemicals in food that have the potential to induce adverse health effects. Nutritional Toxicology is an interaction of nutrition, toxicology, biochemistry and food science, etc. Its main research scope involves the effects of nutrients on metabolisms of toxicants and their mechanisms, the interaction of the toxicants and contaminants originated from diet with nutrients and nutrition process, the adverse health outcome of nutrients excess, as well as methodology of research and related food and nutrition regulation process. Also the risk assessment of toxicants and contaminants in foods, and risk benefit assessment of nutrients (dietary supplementation) has become an emerging topic. This book provides novel and provocative insights into the fields of nutrition, food science and toxicology. It also offers a state-of-the-art report on recent discoveries concerning nutritional toxicology and where the field is going. It mainly focuses on advances made over the past 20 years. It will benefit graduate students, researchers and food and nutrition related regulation parties.
Chapter 2 Effects of Nutrients/nutrition on Toxicants/toxicity
Chapter 3 Effects of Xenobiotics on Nutrition
Chapter 4 Effects of Antinutritional Factors on the Digestibility, Bioavailability and Quality of Protein
Chapter 5 Natural Toxicants Originating from Food/Diet
Chapter 6 Food contaminants
Chapter 7 Food additives
Chapter 8 Food contact materials
Chapter 9 Genetically modified food
Chapter 10 Tolerable upper limits of nutrients
Chapter 11 Risk assessment and Risk-benefit assessment
Chapter 12 Nutrients/Nutrition and Drug Interaction
Chapter 13 Phytochemicals and Health
Chapter 14 Adverse Effects of Phytochemicals.
Dr. Lishi Zhang is a professor from Department of Nutrition and Food Safety in West China School of Public Health, Sichuan University. He is an executive director of Branch of Nutritional Toxicology in Chinese Nutrition Society, and a council member of Chinese Society of Toxicology, also vice director of Branch of Food Hygiene in Chinese Preventive Medicine Association. He serves as an editorial board member for several journals, such as Journal of Hygiene Research and Chinese Journal of Food Hygiene. His research focuses on nutrition and food toxicology. Dr. Zhang has published more than 300 research articles on both Chinese and international journals.
Il sito utilizza cookie ed altri strumenti di tracciamento che raccolgono informazioni dal dispositivo dell’utente. Oltre ai cookie tecnici ed analitici aggregati, strettamente necessari per il funzionamento di questo sito web, previo consenso dell’utente possono essere installati cookie di profilazione e marketing e cookie dei social media. Cliccando su “Accetto tutti i cookie” saranno attivate tutte le categorie di cookie. Per accettare solo deterninate categorie di cookie, cliccare invece su “Impostazioni cookie”. Chiudendo il banner o continuando a navigare saranno installati solo cookie tecnici. Per maggiori dettagli, consultare la Cookie Policy.