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by Tomris Altug

  • ISBN: 0849314569
  • Category: Math & Science
  • Author: Tomris Altug
  • Subcategory: Agricultural Sciences
  • Other formats: lrf rtf doc txt
  • Language: English
  • Publisher: CRC Press; 1 edition (July 30, 2002)
  • Pages: 168 pages
  • FB2 size: 1392 kb
  • EPUB size: 1908 kb
  • Rating: 4.9
  • Votes: 731
Download Introduction to Toxicology and Food fb2

CRC Press, 2002 M07 30 - 168 pages

CRC Press, 2002 M07 30 - 168 pages. 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. 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.

by Tomris Altug (Author). ISBN-13: 978-0849314568. Book Condition: Ex-college library book; no highlighting or underlining; tight in binding with only moderate wear to covers, has usual library stampings and stickers, library call numbers on spine and inside, bar-code stickers, bookplate, security sticker inside rear cover, library stamps on pages and fore-edges of pages, "withdrawn" stamps.

Food Science and Technology. Introduction to Food Toxicology. View on ScienceDirect. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues.

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. General Information on Toxicology. Definition of Toxicity and Classification of Toxins. The Effect Mechanism of Toxins. Natural Sources of Toxicants in Foods.

Book of Forensic Medicine and Toxicology. It is a scanned book. So, it may take time to load. An Introduction to Toxicology Pages 1-27. The Emergence of Modern Toxicology · Philip C. Burcham. 53 MB·12,544 Downloads. Textbook of Forensic Medicine and Toxicology.

Introduction to Toxicology and Food. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants f. Table of contents.

Introduction to Toxicology and Food.

Personal Author: Altuğ, Tomris.

Collaboration between faculty and students across departmental boundaries not only creates equal opportunities in Pharmacology and Toxicology, but also engages a diverse scientific community. With these challenges, it is important to understand the increasing scope of toxicology in drug safety evaluation. Therefore, many institutions will include pharmacology under a Chemistry or Biochemistry Department, especially if a separate Pharmacology Dept.

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.

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