Manuel de toxicologie alimentaire.

Handbook of food toxicology.

Type de monographie : Ouvrage, Guide/Manuel

Résumé

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.

Détails

Titre original : Handbook of food toxicology.
Identifiant de la fiche : 2003-1074
Langues : Anglais
Sujet : Environnement
Édition : Marcel dekker - États-unis/États-unis
Date d'édition : 08/2002
Collection : Food Science and Technology series
ISBN : 0824707605
Source : Source : 920 p. (22 x 28.5); fig.; tabl.; ref.; index; USD 235.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation