Introduction to Food Toxicology

Introduction to Food Toxicology, 2nd Edition

A comprehensive introduction to food toxicology covering naturally occurring and processing-related toxic compounds in foods. The second edition presents updated developments in food safety, toxicant mechanisms, analytical methods, natural toxins, dioxins, acrylamide, antioxidants, phytochemicals, and diet–drug interactions.

Key Features

• Covers fundamental principles of food toxicology
• Examines naturally occurring and introduced food toxicants
• Explores mechanisms of xenobiotic activation and detoxification
• Covers modern analytical methods including LC/MS and immunoassays
• Discusses natural toxins in food plants
• Provides comprehensive coverage of dioxins and their toxicological effects
• Examines acrylamide occurrence, toxicity, and regulation
• Explores antioxidants and their toxicological properties
• Covers phytochemicals and their beneficial biological effects
• Discusses nutraceuticals derived from food plants
• Examines interactions between diet and drugs
• Provides updated information on food safety and toxicology research