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
