Book by Shibamoto Takayuki Bjeldanes Leonard F
"Sinopsis" puede pertenecer a otra edición de este libro.
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 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.
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
"Sobre este título" puede pertenecer a otra edición de este libro.
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hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!. Nº de ref. del artículo: S_384233534
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Hardcover. Condición: Good. 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 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology. 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. Nº de ref. del artículo: AMPLE0123742862
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Condición: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,950grams, ISBN:9780123742865. Nº de ref. del artículo: 9904885
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