Introduction to Food Toxicology (Food Science and Technology)

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9780126400250: Introduction to Food Toxicology (Food Science and Technology)
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The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, "Introduction to Food Toxicology" will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. It covers: principles of toxicology; toxicities of chemicals found in foods; occurrence of natural toxins in plant and animal foodstuffs; food contamination caused by industry; toxic chemicals related to food processing; food additives; and, microbial toxins in foods.

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Shibamoto, Takayuki
Editorial: Academic Press (2016)
ISBN 10: 0126400253 ISBN 13: 9780126400250
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Descripción Academic Press, 2016. Paperback. Estado de conservación: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Nº de ref. de la librería ria9780126400250_lsuk

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SHIBAMOTO, TAKAYUKI; BJELDANES, LEONARD; TAYLOR, STEVE
Editorial: Academic Press (1993)
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Descripción Academic Press, 1993. Hardback. Estado de conservación: NEW. 9780126400250 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Nº de ref. de la librería HTANDREE0895224

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SHIBAMOTO, TAKAYUKI; BJELDANES, LEONARD; TAYLOR, STEVE
Editorial: Academic Press (1993)
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Descripción Academic Press, 1993. Hardback. Estado de conservación: NEW. 9780126400250 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Nº de ref. de la librería HTANDREE01199154

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Shibamoto, Takayuki
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Descripción Academic Press, 1993. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería IP-9780126400250

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Shibamoto, Takayuki; Bjeldanes, Leonard F.; Taylor, Steve [Series Editor]
Editorial: Academic Press (1993)
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Descripción Academic Press, 1993. Hardcover. Estado de conservación: New. Nº de ref. de la librería INGM9780126400250

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Shibamoto, Takayuki
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Descripción Academic Press, 1993. HRD. Estado de conservación: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Nº de ref. de la librería IP-9780126400250

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Takayuki Shibamoto, Leonard F. Bjeldanes
Editorial: Elsevier Science Publishing Co Inc, United States (1993)
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Descripción Elsevier Science Publishing Co Inc, United States, 1993. Hardback. Estado de conservación: New. 242 x 164 mm. Language: English . Brand New Book ***** Print on Demand *****.The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Nº de ref. de la librería APC9780126400250

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Takayuki Shibamoto, Leonard F. Bjeldanes
Editorial: Elsevier Science Publishing Co Inc, United States (1993)
ISBN 10: 0126400253 ISBN 13: 9780126400250
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Descripción Elsevier Science Publishing Co Inc, United States, 1993. Hardback. Estado de conservación: New. 242 x 164 mm. Language: English . Brand New Book ***** Print on Demand *****. The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Nº de ref. de la librería APC9780126400250

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Shibamoto, Takayuki
Editorial: Academic Press (2017)
ISBN 10: 0126400253 ISBN 13: 9780126400250
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Descripción Academic Press, 2017. Hardcover. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería 0126400253

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Takayuki Shibamoto, Leonard F. Bjeldanes, Steve Taylor
Editorial: Academic Press 1993-06-01 (1993)
ISBN 10: 0126400253 ISBN 13: 9780126400250
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Descripción Academic Press 1993-06-01, 1993. Hardcover. Estado de conservación: New. Nº de ref. de la librería NU-ING-20038794

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