Téléchargez le livre : Introduction to Food Toxicology
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Description
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
Pages
320 pages
Collection
n.c
Parution
2009-03-24
Marque
Academic Press
EAN papier
9780123742865
EAN EPUB SANS DRM
9780080921532
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
69,58 €

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