Introduction to Food Toxicology

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.

Solid-phase extraction, immunoassay, and LC/MSMechanisms of regulation of xenobiotic activation and deactivationDevelopments in the modes of action and impact of natural toxins in food plantsA comprehensive review of the issues surrounding dioxinsThe function of antioxidants and their toxicological aspectsAcrylamide, its occurrence, toxicity and regulation on its usePhytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plantsDiet and drug interactions

Principles of Toxicology
Determination of Toxicants in Foods
Biotransformations
Natural Toxins in Marine Foodstuffs
Natural Toxins in Plant Foodstuffs
Fungal Toxins Occurring in Foods
Toxic Food Contaminants from Industrial Wastes
Pesticide Residues in Foods
Food Additives
Toxicants Formed During Food Processing
Phytochemicals