عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
0080921531
9780080921532
b553437
Introduction to Food Toxicology.
[Book]
Sadras.
2nd ed
Burlington
Elsevier
2009
(320 pages).
Food Science and Technology
Front Cover; Introduction to Food Toxicology; Copyright Page; Table of Contents; Preface; Chapter 1: Principles of Toxicology; Chapter 2: Determination of Toxicants in Foods; Chapter 3: Biotransformation; Chapter 4: Chemical Carcinogenesis; Chapter 5: Natural Toxins in Animal Foodstuffs; Chapter 6: Toxic Phytochemicals; Chapter 7: Toxins from Fungi; Chapter 8: Food Contaminants from Industrial Wastes; Chapter 9: Pesticide Residues in Foods; Chapter 10: Food Additives; Chapter 11: Toxicants Formed During Food Processing; Chapter 12: Food Factors and Health; Index; Food Science and Technology.
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 occuring or having been introduced by industry or food processing methods. This second edition of Introduction to Food Toxicology explores these development while continuing to provide a core understanding of the basic principles of food toxicology. Introduction to Food Toxicology 2nd edition includes new and updated coverage of key topics including the circulatory systems and their influence on toxicity, molecular mechanisms.
Food -- Toxicology.
Sadras.
Calderini.
Sadras.
مطالعه متن کتاب [Book]
Y
