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Food Toxicology

Edited By: W Helferich and CK Winter
Publisher: CRC Press
Food Toxicology
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  • Food Toxicology ISBN: 9780849327605 Hardback Dec 2000 Usually dispatched within 5 days
Selected version: £105.00
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About this book

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.


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

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Edited By: W Helferich and CK Winter
Publisher: CRC Press
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