Introduction to Food Toxicology (Food Science and Technology) - Tapa dura

• Solid-phase extraction, immunoassay, and LC/MS
• Mechanisms of regulation of xenobiotic activation and deactivation
• Developments in the modes of action and impact of natural toxins in food plants
• A comprehensive review of the issues surrounding dioxins
• The function of antioxidants and their toxicological aspects
• Acrylamide, its occurrence, toxicity and regulation on its use
• Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
• Diet and drug interactions

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This new edition of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology, including the historical development and modern applications of many of the most common toxic agents.  This textbook is designed to teach readers about toxicants and their fates in foods and the human body.

New To This Edition:

--Solid-phase extraction, immuno assay, and LC/MS --Mechanisms of regulation of xenobiotic activation and deactivation --Developments in the modes of action and impact of natural toxins in food plants --A comprehensive review of the issues surrounding dioxins --The function of antioxidants and their toxicological aspects --Acrylamide, its occurrence, toxicity and regulation on its use --Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants --Diet and drug interactions

Updated Information on:

--The circulatory systems and their influence on toxicity --Molecular mechanisms of absorption and excretion --The multiplicity and specificity of phase I and II reactions --Toxins from marine food sources including the growing number of toxins from symbiotic bacteria, algae and plankton --Focus on the occurrence and modes of action of the central mycotoxins and information on emerging problems, including fumonisins -- Regulations, including the Food Quality Control Act

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This new edition of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology, including the historical development and modern applications of many of the most common toxic agents. This textbook is designed to teach readers about toxicants and their fates in foods and the human body.

New To This Edition:

--Solid-phase extraction, immuno assay, and LC/MS --Mechanisms of regulation of xenobiotic activation and deactivation --Developments in the modes of action and impact of natural toxins in food plants --A comprehensive review of the issues surrounding dioxins --The function of antioxidants and their toxicological aspects --Acrylamide, its occurrence, toxicity and regulation on its use --Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants --Diet and drug interactions

Updated Information on:

--The circulatory systems and their influence on toxicity --Molecular mechanisms of absorption and excretion --The multiplicity and specificity of phase I and II reactions --Toxins from marine food sources including the growing number of toxins from symbiotic bacteria, algae and plankton --Focus on the occurrence and modes of action of the central mycotoxins and information on emerging problems, including fumonisins -- Regulations, including the Food Quality Control Act