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Free eBook Introduction to Food Toxicology (Food Science and Technology) download

by Takayuki Shibamoto,Leonard F. Bjeldanes,Steve Taylor

Free eBook Introduction to Food Toxicology (Food Science and Technology) download ISBN: 0126400253
Author: Takayuki Shibamoto,Leonard F. Bjeldanes,Steve Taylor
Publisher: Academic Press; 1 edition (June 14, 1993)
Language: English
Pages: 213
Category: Other
Subcategory: Medicine and Health Sciences
Size MP3: 1144 mb
Size FLAC: 1203 mb
Rating: 4.2
Format: lrf doc lrf lit


Food Science and Technology. Introduction to Food Toxicology. Authors: Takayuki Shibamoto Leonard Bjeldanes.

Food Science and Technology. View on ScienceDirect. Hardcover ISBN: 9780126400250. eBook ISBN: 9780080925776.

Takayuki Shibamoto, Leonard F. Bjeldanes. 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.

Introduction to Food Toxicology - Takayuki Shibamoto. The study of food toxicology is a very appropriate field for undergraduate science majors

Introduction to Food Toxicology - Takayuki Shibamoto. I. Bjeldanes, Leonard F. II. Title. The study of food toxicology is a very appropriate field for undergraduate science majors. It gives graduates a solid background in sciences and it can be applied to the study of important everyday phenomena and common consumer products. This textbook will be of benefit to the field and greatly appreciated by students, formal and informal, of food toxicology.

ISBN-13: 978-0126400250.

Takayuki Shibamoto/Leonard F. Get started today for free. toxicology final 2011-05-11.

by Takayuki Shibamoto, Leonard F. Bjeldanes, Steve Taylor. Books related to Introduction to Food Toxicology. Скачать (pdf, . 3 Mb).

Introduction to Food Toxicology book. Takayuki Shibamoto, Leonard F.

Introduction to Food Toxicology (Food Science and Technology). 6 Mb).

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.

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.

Principles of toxicologyToxicities of chemicals found in foodsOccurrence of natural toxins in plant and animal foodstuffsFood contamination caused by industryToxic chemicals related to food processingFood additivesMicrobial toxins in foods