Food toxicology / edited by Debasis Bagchi and Anand Swaroop
By: Bagchi, Debasis [ed.].
Contributor(s): Swaroop, Anand [Editor].
Material type:
TextPublisher: Boca Raton : CRC Press, 2017.Description: xxi, 552 p.ISBN: 9781498708746.Subject(s): FOOD SCIENCE | BACTERIAL TOXINS | FOOD TOXICOLOGY TOXICITYDDC classification: 615.954
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | Reference | 615.954 FOO (Browse shelf(Opens below)) | Not For Loan | 17922 |
Contents: Chapter 1: Dose-Response: An Overview and Significance in Food Toxicology; Chapter 2: Measurement of Toxicants and Toxicity; Chapter 3: A Review on Food-Associated Carcinogenesis; Chapter 4: Food Chemical Carcinogens: Sources and Mechanism of Exogenous DNA Adduct Formation; Chapter 5: Absorption of Food Toxicants: An Overview on Polycyclic Aromatic Hydrocarbons; Chapter 6: Overview of Food Allergy in Children and Adults. Chapter 7: Pathogens Associated with Fruits and Vegetables: Contamination, Incidences, and Prevention Chapter 8: Safety Issues of Food Ingredients from Plant Cell, Tissue, and Organ Cultures: An Explication; Chapter 9: Food Security and Foodborne Mycotoxicoses, Risk Assessment, Preventive Measures, and Underestimated Hazard of Masked Mycotoxins or Joint Mycotoxin Interaction; Chapter 10: Exposure of Radionuclides in Foods: Major Challenges; Chapter 11: Infant Toxicology: Overview and Considerations for the Safety Assessment of Products for Infants. Chapter 12: Naturally Occurring Toxicants as Etiologic Agents of Foodborne DiseaseChapter 13: Natural Toxins and Antinutrients in Plants and Fungi: Ecological Biochemistry of Food; Chapter 14: A Review on Mushroom Toxins; Chapter 15: Dioxins and Related Compounds in the Human Food Chain; Chapter 16: A Review on Mercury Toxicity in Food; Chapter 17: Tea Beverages and Extracts as a Source of Exposure to Lead and Other Heavy Metals; Chapter 18: Dual Effects of Vanadium: Toxicity Analysis in Developing Therapeutic Lead-Ups; Chapter 19: Fluoride Toxicity: A Major Health Hazard. Chapter 20: Antioxidant Additives in Food Preservation and Human Health Chapter 21: Industrial Food Processing Contaminants; Chapter 22: Targeting Cancer Stem Cells by Functional Foods and Their Constituents; Chapter 23: Packaging: A Noteworthy Feature in Food Safety; Chapter 24: Role of Gut Microbiome in the Modulation of Environmental Toxicants and Therapeutic Agents; Chapter 25: The Future of GM Foods or GM Foods of the Future: Where Is the Biotech Revolution Heading?
There are no comments on this title.