E-Book, Englisch, 168 Seiten
Altug Introduction to Toxicology and Food
1. Auflage 2012
ISBN: 978-1-4200-5824-6
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 168 Seiten
ISBN: 978-1-4200-5824-6
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives.
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.
Zielgruppe
Food scientists, food toxicology students, environmental scientists
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
GENERAL INFORMATION ON TOXICOLOGY
The History of Toxicology
Modern Toxicology
Branches of Toxicology
DEFINITION OF TOXICITY AND CLASSIFICATION OF TOXINS
Toxicity
Classification of Toxins
TOXICATION
Exposure, Entrance and Absorption
Distribution, Accumulation and Translocation
Metabolism
Excretion
THE EFFECT MECHANISM OF TOXINS
Selective Effects
Nonspecific Toxic Effects
Special Toxic Effects
TOXICITY TESTS
In vivo Test Systems
Short-Term (in vitro) Tests for Detecting Mutagenecity and Carcinogenecity
Human Studies
NATURAL SOURCES OF TOXICANTS IN FOODS
Allergens
Alkaloids
Cyanogens
Erucic Acid
Favism
Fungi
Goitrogens
Gossypol
Hemaglutinins (Lectins)
Lathyrogens
Marine Animals
Oxalates and Phytates
Protease Inhibitors
Saponins
Tannins
Trisaccharides
Vasoactive Amines
Vitamin Antagonists
CONTAMINANTS
Antibiotics
Bacterial Toxins
Hormones
Mycotoxins
N-nitroso Derivatives
Packaging Materials
Pesticides
Polychlorinated Biphenyls (PCBs)
Polychlorinated Dibenzodioxins and Dibenzofurans (PCDDFs)
Polycyclic Aromatic Hydrocarbons (PAHs)
Radionucleides
Trace Metals
FOOD ADDITIVES
Functions of Food Additives
Legal Aspects of Food Additives
Safety Aspects of Food Additives
General Principles on the Use of Food Additives
Common Uses of Additives
CHEMOPREVENTERS IN THE DIET
Chemoprevention
Methods for Studying Antigenotoxicity
Mechanism of Action of Chemopreventers
Significant Chemopreventers in the Human Diet
Scope of Future Research on Chemoprevention
REFERENCES
INDEX
