+44 1803 865913
Edited By: W Helferich and CK Winter
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. Food Toxicology provides a comprehensive look at contemporary food toxicology issues. Its nine chapters, all authored by leading American academic experts, concisely address critical chemical food safety and food toxicology issues that emerged in the latter half of the last decade. Specifically, the book discusses food allergens and their diagnoses, biotechnology, estrogenic factors, and anti-toxicants. It also addresses more traditional topics such as pesticide residues, food additives, plant toxins, microbial toxins, and food analysis. Food Toxicology presents a comprehensive treatment of food toxicology topics of scientific, regulatory, and public interest. In essence, therefore, the book represents an up-to-date analysis of important topics that are found both at the cutting edge of science and on the front pages of newspapers.
There are currently no reviews for this book. Be the first to review this book!
Your orders support book donation projects
The efficiency of supply, favourable pricing, and the friendly personal service we receive, makes dealing with NHBS a real pleasure
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985