Toxicology of Food Ingredients and Products

This book examines food toxicology principles covering hazard identification, risk assessment, and safety evaluation methods. This work studies classification systems, dose-response relationships, and regulatory approval processes essential for food science professionals, toxicologists, and public health practitioners in food safety management and also includes:

• Comprehensive examination of food toxicology principles covering hazard identification, risk assessment, and regulatory frameworks for food safety evaluation
• Detailed analysis of food additives toxicology including safety assessment procedures, acceptable daily intake determination, and regulatory approval processes
• Investigation of toxicants and contaminants in food systems including natural toxins, pesticide residues, heavy metals, and environmental pollutants
• Study of nutraceuticals and functional foods addressing both beneficial effects and potential toxicological concerns for consumer safety
• Analysis of toxicological mechanisms and dose-response relationships for understanding food ingredient safety and human health implications

This title has been co-published with Elite Publishing House. T&F does not sell or distribute the print versions in India.