Introduction to Toxicology and Food / Edition 1

Introduction to Toxicology and Food / Edition 1

by Tomris Altug
     
 

ISBN-10: 0849314569

ISBN-13: 9780849314568

Pub. Date: 07/28/2002

Publisher: Taylor & Francis

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/anticarcenogenic substances in foods. It discusses a variety of toxicants,

Overview

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/anticarcenogenic substances in foods. It discusses a variety of toxicants, including natural toxicants, contaminants and food additives, their uses, harmful effects and safety aspects. Explains toxic doses, stages of toxication, and toxicity tests Discusses the nature, sources and formation of toxic substances in foods Includes the harmful effects of toxic substance, the mechanisms for their effects, their uses in foods, and the identification of their safety limits Covers new groups of toxins and new food additives

Product Details

ISBN-13:
9780849314568
Publisher:
Taylor & Francis
Publication date:
07/28/2002
Edition description:
New Edition
Pages:
168
Product dimensions:
6.20(w) x 9.40(h) x 0.60(d)

Table of Contents

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

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >