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 safetyDiscusses health effects of food toxins, current regulations and other aspects directly linked to food safety including chemistry, toxicology and epidemiologyCovers all major toxins including natural food toxins INDICE: 1. Mycotoxins2. Hetrocyclic aromatic compounds3. Polyaromatic hydrocarbons4. Heavy metals5. Acrylamide6. Pesticides7. Biogenic amines8. Artificial food coloring/preservatives9. Genetically Modified Food10. Toxins from Sea Food 11. Polyphenol A12. Recent Advancements in Food Safety
- ISBN: 978-0-12-814289-9
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 272
- Fecha Publicación: 01/12/2019
- Nº Volúmenes: 1
- Idioma: Inglés