History of Food and Nutrition Toxicology: History of Toxicology and Environmental Health
Editat de Esther Haugabrooks, A. Wallace Hayesen Limba Engleză Paperback – 24 aug 2023
History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field.
- Offers thought-provoking, forward thinking end-of-chapter questions
- Provides illustrations of historical products, individuals and processes
- Discusses case studies that help provide historical perspectives
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Specificații
ISBN-13: 9780128212615
ISBN-10: 0128212616
Pagini: 348
Ilustrații: 50 illustrations (10 in full color)
Dimensiuni: 152 x 229 x 20 mm
Greutate: 0.56 kg
Editura: ELSEVIER SCIENCE
Seria History of Toxicology and Environmental Health
ISBN-10: 0128212616
Pagini: 348
Ilustrații: 50 illustrations (10 in full color)
Dimensiuni: 152 x 229 x 20 mm
Greutate: 0.56 kg
Editura: ELSEVIER SCIENCE
Seria History of Toxicology and Environmental Health
Cuprins
1. Introduction to food and nutritional toxicology
2. The Inherent toxicants
3. Vitamins and Minerals
4. Food Preparation
5. Manufacturing
6. Contaminants
7. Additives
8. History of GRAS
9. Dietary Supplements
10. Therapeutics
11. Synergistic Effects
12. Food Intolerance and Allergies
13. Historical Case studies
14. Cross Disciplines of Food and Nutritional toxicology
15. Food Safety Compliance and Legislation
16. Food Safety Assessments and Methodologies
17. Risk assessment
2. The Inherent toxicants
3. Vitamins and Minerals
4. Food Preparation
5. Manufacturing
6. Contaminants
7. Additives
8. History of GRAS
9. Dietary Supplements
10. Therapeutics
11. Synergistic Effects
12. Food Intolerance and Allergies
13. Historical Case studies
14. Cross Disciplines of Food and Nutritional toxicology
15. Food Safety Compliance and Legislation
16. Food Safety Assessments and Methodologies
17. Risk assessment
Recenzii
"This collection of 13 chapters covers a broad spectrum of potentially toxic substances that contribute to the makeup of human nutrition.... [including] components of the food and nutrition universe, from inherent toxicants (plant toxins in food) to food safety, including foodborne illnesses and risk assessment. Between these two poles, the book addresses the entire process of food production and consumption,... the human response to food,... the interference of intoxicants,... the modifications of food substance,... the parameters for safety or non-toxicity evaluation, and the regulation for food safety, with related legislation.... A massive sum of information, with a particular focus on the 21st century and the United States. It is a snapshot of the current state of the food chain..." --©Doody’s Review Service, 2024, Alain Touwaide, PhD (Ronin Institute)