Food Toxins
Coordonnateur : Iqbal Shahzad Zafar
Food Toxins is focused on the presence of toxic and harmful food toxins produced during processing and production of food. It provides insights about the latest developments advancements and challenges facing food industries today. This is a quick reference will help you understand health effects of the main and most toxic toxins and recent developments and analytical techniques of detecting them in food. This information is useful to scientists, and researchers, and students involved in risk assessment, food safety, food toxicity, food microbiology, food control and analysis and those whose work involves food production where chemical contamination may occur, to provide an understanding of analytical methods that can be used to assess the impact.
- Provides detailed information on natural food toxins, their toxicity and the future challenges in food safety
- Discusses health effects of food toxins, current regulations and other aspects directly linked to food safety including chemistry, toxicology and epidemiology
- Covers all major toxins including natural food toxins
2. Hetrocyclic aromatic compounds
3. Polyaromatic hydrocarbons
4. Heavy metals
5. Acrylamide
6. Pesticides
7. Biogenic amines
8. Artificial food coloring/preservatives
9. Genetically Modified Food
10. Toxins from sea Food
11. Polyphenol A
12. Recent advancements in Food Safety
Food scientists, food technologist and researchers working in food safety will be the main target
- Provides detailed information on natural food toxins, their toxicity and the future challenges in food safety
- Discusses the health effects of food toxins, current regulations and other aspects directly linked to food safety, including chemistry, toxicology and epidemiology
- Covers all major toxins, including natural food toxins
Date de parution : 04-2023
Ouvrage de 272 p.
15.2x22.8 cm
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Prix indicatif 193,44 €
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