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Food Toxicology

Editat de William Helferich, Carl K. Winter
en Limba Engleză Hardback – 23 aug 2000
New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.
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Specificații

ISBN-13: 9780849327605
ISBN-10: 0849327601
Pagini: 238
Ilustrații: 18 tables
Dimensiuni: 152 x 229 x 18 mm
Greutate: 0.6 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States

Public țintă

Professional

Cuprins

Food Allergies and Sensitivities. Dietary Estrogens and Antiestrogens. Nonnutrient Antitoxicants in Food. History of Development and Commercialization of Genetically Modified Foods. Microbial Toxins in Foods: Algal, Fungal, and Bacterial. Natural Toxins and Chemopreventives in Plants. Pesticide Residue in the Food Supply. Food Additives. Analysis of Chemical Toxicants and Contaminants in Food. Index

Recenzii

“…a comprehensive look at contemporary food toxicology issues…”
— Food Science and Technology Abstracts, Vol. 34 (3)

Notă biografică

William Helferich, Carl K. Winter

Descriere

Food Toxicology provides a comprehensive look at contemporary food toxicology issues. Its nine chapters, all authored by leading American academic experts, concisely address critical chemical food safety and food toxicology issues that emerged in the latter half of the last decade. Specifically, this up-to-date analysis discusses food allergens and their diagnoses, biotechnology, estrogenic factors, and anti-toxicants. It also addresses more traditional topics such as pesticide residues, food additives, plant toxins, microbial toxins, and food analysis and presents a comprehensive treatment of food toxicology topics of scientific, regulatory, and public interest.