Food Toxicology

1. Auflage 2000
ISBN: 978-0-8493-2760-5
Verlag: CRC Press

Buch, Englisch, 238 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 529 g

New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.

Zielgruppe

Professional

Autoren/Hrsg.

Helferich, William

Winter, Carl K.

Fachgebiete

• Naturwissenschaften Biowissenschaften Toxikologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Food Allergies and Sensitivities. Dietary Estrogens and Antiestrogens. Nonnutrient Antitoxicants in Food. History of Development and Commercialization of Genetically Modified Foods. Microbial Toxins in Foods: Algal, Fungal, and Bacterial. Natural Toxins and Chemopreventives in Plants. Pesticide Residue in the Food Supply. Food Additives. Analysis of Chemical Toxicants and Contaminants in Food. Index

Über Autor(innen)

William Helferich, Carl K. Winter