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Food toxicology / Debasis Bagchi, Anand Swaroop (editor)
Boca Raton : CRC Press, 2017
xxi, 552 pages. : illustrations ; 26 cm.
Ký hiệu phân loại (DDC): 615.954
Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety.
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Introduction to toxicology and food / Tomris Altuğ
Boca Raton, FL : CRC Press, Taylor & Francis Group, 2019
xvi, 152 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 615.954
The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers"--Those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists
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Risk assessment methods for biological and chemical hazards in food / Fernando Perez-Rodriguez (editor)
Boca Raton, FL : CRC Press, Taylor & Francis Group, 2022
xvii, 527 pages. : illustrations ; 25 cm
Ký hiệu phân loại (DDC): 363.19
"Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods"
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