History of Food and Nutrition Toxicology
A Wallace Hayes editor Esther Haugabrooks editor
Format:Paperback
Publisher:Elsevier Science Publishing Co Inc
Published:24th Aug '23
Should be back in stock very soon
**Selected for Doody’s Core Titles® 2024 in Nutrition** History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field.
"This collection of 13 chapters covers a broad spectrum of potentially toxic substances that contribute to the makeup of human nutrition.... [including] components of the food and nutrition universe, from inherent toxicants (plant toxins in food) to food safety, including foodborne illnesses and risk assessment. Between these two poles, the book addresses the entire process of food production and consumption,... the human response to food,... the interference of intoxicants,... the modifications of food substance,... the parameters for safety or non-toxicity evaluation, and the regulation for food safety, with related legislation.... A massive sum of information, with a particular focus on the 21st century and the United States. It is a snapshot of the current state of the food chain..." --©Doody’s Review Service, 2024, Alain Touwaide, PhD (Ronin Institute)
ISBN: 9780128212615
Dimensions: unknown
Weight: 540g
348 pages