Toxicology of Food Ingredients and Products

Inbunden, Engelska, 2026

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Beskrivning

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 evaluationDetailed analysis of food additives toxicology including safety assessment procedures, acceptable daily intake determination, and regulatory approval processesInvestigation of toxicants and contaminants in food systems including natural toxins, pesticide residues, heavy metals, and environmental pollutantsStudy of nutraceuticals and functional foods addressing both beneficial effects and potential toxicological concerns for consumer safetyAnalysis of toxicological mechanisms and dose-response relationships for understanding food ingredient safety and human health implicationsThis title has been co-published with Elite Publishing House. T&F does not sell or distribute the print versions in India.

Produktinformation

Utgivningsdatum:2026-05-26
Mått:156 x 234 x 18 mm
Vikt:690 g
Format:Inbunden
Språk:Engelska
Antal sidor:276
Förlag:Taylor & Francis Ltd
ISBN:9781041331230

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Mer om författaren

Sangeeta is Assistant Professor, Home Science (Food & Nutrition) with 13-year teaching experience. She completed U.G., P.G. & Ph.D. in Home Science (Food & Nutrition) and qualified U.G.C. NET Examination in 2005. She is presently working in Ramabai Govt. women P.G. College, Akbarpur, Ambedkarnagar, Uttar Pradesh, India. She received Best Teacher Award and Young Scientist Award.Vineeta Rathaur completed her Ph.D. in Home Science from MJP Rohilkhand University in Bareilly, Uttar Pradesh, India and is currently serving as Head of the Department of Home Science at Swami Shukdevanand College in Shahjahanpur, Uttar Pradesh, India. With over 12 years of teaching experience, she was honored with the Best Teacher Award in 2023.Adarsh Pandey is Associate Professor and Head of the Department of Botany at Swami Shukdevanand College, Shahjahanpur, Uttar Pradesh, India. He completed his MSc and PhD from Bareilly College, Bareilly, Uttar Pradesh, India. With an impressive portfolio of 40 published research papers and 9 patents, he has made significant contributions to plant physiology and environmental science.Chanchila Kumari completed PhD in Home Science and is working as Subject Matter Specialist, Home Science at ICAR-NRRI, KVK, Koderma, Jharkhand, India. She has more than 18 years of experience in front-line extension and coordination of extension programs. She worked as Principal Investigator in NICRA project and Co-PI in 4 National projects including RKVY.Suprita Pawar completed her undergraduate studies in Rural Home Science, Master's in Family Resource Management, and PhD in the same field. She is currently working as Programme Professional (Scientist), Department of Family Resource Management, University of Agricultural Sciences Dharwad, Karnataka, India. She received Best MSC thesis, Best Research Scholar, Young Achiever Award, and Scientist Associate award.Bhagyajyothi C Kotibagar completed PhD in Food Science and Nutrition and is working as full-time faculty of Master of Public Health and Bachelor of Public Health, Karnataka State Rural Development and Panchayat Raj University, Gadag, Karnataka, India. She was awarded DST Karnataka state government PhD fellowship and best MSc thesis award in International conference.Sheetanshu Gupta is working in Biochemistry, Molecular Biology, and Biotechnology, an alumnus of G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India. He qualified ICAR ARS NET (Plant Biochemistry and Plant Physiology) and CSIR NET with expertise in environmental problems, aeroponics and hydroponics, and protein biochemistry.

Recensioner i media

"This book provides a comprehensive and timely examination of toxicological principles as they relate to food ingredients, additives, contaminants, and processed food products, an area of critical importance in modern food systems.The book systematically addresses sources of toxicity in foods, mechanisms of toxic action, dose–response relationships, and health implications associated with both natural and synthetic food constituents.The presentation is clear and scientifically sound, making complex toxicological concepts accessible to a broad academic audience. One of the notable strengths of this book is its interdisciplinary orientation. It integrates food science, toxicology, nutrition, and public health, thereby offering readers a holistic understanding of how food-related toxicants impact human health. The inclusion of contemporary issues, safety considerations, and practical examples enhances its relevance for real-world applications in food quality assurance and regulatory compliance."— Dr. Praneet Juvvi, College of Food Technology, Central Agricultural University, India.

Innehållsförteckning

PrefaceAbout the Authors1. General Concepts in Food Toxicology2. Toxicology of Food Additives3. Toxicants and Contaminants in Food4. Nutraceuticals and Functional FoodsReferences