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Handbook of food toxicology.

Author(s) : DESHPANDE S. S.

Type of monograph: Book, Guide/Handbook

Summary

This handbook in the Food science and technology series covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food: exploring toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book discusses: methods to inhibit toxin formation; the effect of manufacturing, pesticide, and drug residues on the tissues, organs, and biological processes of the human body; the origins, symptoms, diagnosis, and treatment of diseases caused by food-borne microorganisms, viruses, and bacteria; biological and industrial contaminants in the air, water, and soil; possibly carcinogenic environmental factors, gene mutations, and birth defects; potential toxic effects of normal dietary constituents; the role of metabolic pathways in xenobiotic toxicity; toxicants derived from food processing operations; naturally occurring antinutritional components of plants and fungi; the impact of additives on food texture, stability, and nutritional value.

Details

  • Original title: Handbook of food toxicology.
  • Record ID : 2003-1074
  • Languages: English
  • Subject: Environment
  • Publication: Marcel dekker - United states/United states
  • Publication date: 2002/08
  • Collection:
  • ISBN: 0824707605
  • Source: Source: 920 p. (22 x 28.5); fig.; tabl.; ref.; index; USD 235.
  • Document available for consultation in the library of the IIR headquarters only.

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