Food Toxicology: 1st Edition (Hardback) book cover

Food Toxicology

1st Edition

Edited by William Helferich, Carl K. Winter

CRC Press

240 pages

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Hardback: 9780849327605
pub: 2000-08-23
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Description

New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.

Reviews

“…a comprehensive look at contemporary food toxicology issues…”

— Food Science and Technology Abstracts, Vol. 34 (3)

Table of Contents

Contents

Food Allergies and Sensitivities, Steve L. Taylor, Susan L. Hefle, and Barbara J. Gauger

Dietary Estrogens and Antiestrogens, William G. Helferich, Clinton D. Allred, and Young-Hwa Ju

Nonnutrient Antitoxicants in Food, Suzanne Hendrich

Safety of Genetically Engineered Foods, Nicki J. Engeseth

Microbial Toxins in Foods: Algal, Fungal, and Bacterial, Douglas L. Park, Carlos E. Ayala, Sonia E. Guzman-Perez, Rebeca Lopez-Garcia, and Socrates Trujillo

Natural Toxins and Chemopreventives in Plants, Roger A. Coulombe,Jr.,

Pesticide Residues in the Food Supply, Carl K. Winter

Food Additives, Tanya Louise Ditschun and Carl K. Winter

Analysis of Chemical Toxicants and Contaminants in Food, James N. Seiber Index

Subject Categories

BISAC Subject Codes/Headings:
MED096000
MEDICAL / Toxicology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science