Food Safety and Toxicity

About this book

From a natural science viewpoint, Food Safety and Toxicity takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers.

Contents

From Raw Materials to Consumer: Chemical, Microbiological, and Technological Aspects of FoodIntroduction to the Raw Materials of Food, M.T. Jansen and A.G.J. VoragenNatural Toxins, M.T. Jansen, H.M.C. Put, and M. NoutAnti--nutritives, M.T. JansenContaminants, M.T. JansenFood Additives, M.T. JansenNutrients, M.T. JansenFrom Raw Material to Consumer: Aspects of Dietary BehaviorDietary Behavior, P. van Assema and G.J. KokAdverse Effects of Food and NutritionIntroduction to Adverse Effects of Food and Nutrition, V.J. FeronAdverse Effects of Food Additives, H. VerhagenAdverse Effects of Food Contaminants, J. GrotenAdverse Effects of Naturally Occurring Non-Nutritive Substances, H. van GenderenAdverse Effects of Nutrients, A.A.J.J.L. RuttenToxicology of Mixtures in the Light of Food Safety, H. van GenderenFood Allergy and Food Intolerance, T. BrugginkStudies of Adverse Effects of Food and Nutrition in Humans, M. VerschurenRisk Management in Relation to Food and Its ComponentsIntroduction to Risk Management, E.J.M. FeskensBasic Requirements of Risk Evaluation and Standard Setting, M. SmithExtrapolation of Toxicity Data in Risk Assessment, H.J.G.M. DerksSetting Toxicological Standards for Food Safety, F.X.R. van LeeuwenEpidemiology in Health Risk Assessment, A.E.M. de HollanderRisk Assessment, Risk Evaluation, and Risk Management, C.J. HenryBehavioral Changes and Risk Perception, P. van Assema, G.J. Kok, and R.M. MeertensFood Safety Policy, M.J. van Stigt ThansIndex

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