Food and nutritional toxicology / Stanley T. Omaye.
Material type:
TextPublisher: Boca Raton : CRC Press, c2004Description: 319 pages : illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 1587160714 [hardbound]Subject(s): Food -- Toxicology | Food -- adverse effects | Food Additives -- adverse effects | Food Analysis -- methods | Food Contamination | Food Hypersensitivity | Food PoisoningDDC classification: Online resources: Publisher description | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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Reserved (Main) | 615.954 Om19 2004 (Browse shelf) | Available | 3UCBL000010458 |
Includes bibliographical references and index.
Contents: Section I Fundamental concept; Chapter 1 An overview of food and nutritional toxicology -- Chapter 2 General principles of toxicology -- Chapter 3 Factors that influence toxicity -- Chapter 4 Food safety assessment methods in the laboratory: toxicological testing method -- Chapter 5 Food safety assessment: compliance with regulations -- Chapter 6 Risk -- Chapter 7 Epidemiology in food and nutritional toxicology -- Chapter 8 GI tract physiology and biochemistry -- Chapter 9 Metabolism an excretion of toxicants -- Chapter 10 Food intolerance and allergy -- Section II Toxicants found in foods; Chapter 11 Bacterial toxins -- Chapter 12 Animal toxins and plant toxicants -- Chapter 13 Fungal mycotoxins -- Chapter 14 Toxicity of nutrients -- Chapter 15 Parasites, viruses, and prions -- Section III Food contamination and safety; Chapter 16 Residues in foods -- Chapter 17 Food activities, colors, and flavors -- Chapter 18 Food irradiation -- Chapter 19 Polycyclic aromatic hydrocarbons and other processing products -- Chapter 20 Emerging food safety issues in a modern world
HRM
English
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