Introduction to Toxicology and Food: 1st Edition (Hardback) book cover

Introduction to Toxicology and Food

1st Edition

By Tomris Altug

CRC Press

168 pages | 12 B/W Illus.

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pub: 2002-07-30
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Description

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.

Reviews

"This text serves as an important adjunct to maintaining a basic understanding of the scientific issues surrounding the safety of foods. … Laid out in an easy reading style, with good structure, the reader is able to obtain a broad understanding of the concepts of food safety … readily and quickly. … [A] useful and informative text."

- BTS Newsletter, Summer 2004

"The book is well organized, easy to read, well documented, and…provides insights into the realities of nature, biology, food technology, and some human physiology. For that reason, the general public and the media should know about the existence of this little book."

- M. Kroger, Emeritus, Pennsylvania State University, University Park Campus

Table of Contents

GENERAL INFORMATION ON TOXICOLOGY

The History of Toxicology

Modern Toxicology

Branches of Toxicology

DEFINITION OF TOXICITY AND CLASSIFICATION OF TOXINS

Toxicity

Classification of Toxins

TOXICATION

Exposure, Entrance and Absorption

Distribution, Accumulation and Translocation

Metabolism

Excretion

THE EFFECT MECHANISM OF TOXINS

Selective Effects

Nonspecific Toxic Effects

Special Toxic Effects

TOXICITY TESTS

In vivo Test Systems

Short-Term (in vitro) Tests for Detecting Mutagenecity and Carcinogenecity

Human Studies

NATURAL SOURCES OF TOXICANTS IN FOODS

Allergens

Alkaloids

Cyanogens

Erucic Acid

Favism

Fungi

Goitrogens

Gossypol

Hemaglutinins (Lectins)

Lathyrogens

Marine Animals

Oxalates and Phytates

Protease Inhibitors

Saponins

Tannins

Trisaccharides

Vasoactive Amines

Vitamin Antagonists

CONTAMINANTS

Antibiotics

Bacterial Toxins

Hormones

Mycotoxins

N-nitroso Derivatives

Packaging Materials

Pesticides

Polychlorinated Biphenyls (PCBs)

Polychlorinated Dibenzodioxins and Dibenzofurans (PCDDFs)

Polycyclic Aromatic Hydrocarbons (PAHs)

Radionucleides

Trace Metals

FOOD ADDITIVES

Functions of Food Additives

Legal Aspects of Food Additives

Safety Aspects of Food Additives

General Principles on the Use of Food Additives

Common Uses of Additives

CHEMOPREVENTERS IN THE DIET

Chemoprevention

Methods for Studying Antigenotoxicity

Mechanism of Action of Chemopreventers

Significant Chemopreventers in the Human Diet

Scope of Future Research on Chemoprevention

REFERENCES

INDEX

Subject Categories

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