288 pages | 37 B/W Illus.
Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology. Put together by a strong team with a wealth of broad experience, the continuation of this important new series includes contributions from the fields of medicine, public health, and environmental science.
Topics covered in Volume Three include:
A timely compilation, the book sheds light on the most important issues in food safety today. It is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.
Methyleugenol in the Diet: Toxic and Pathological Aspects, J.D. Johnson and K.M. Abdo
Methyl Mercury Toxicity: Pharmacokinetics and Toxicodynamic Aspects, J.Z. Byczkowski
Uranium in Food and Water: Actual and Potential Effects, E.J. Baratta
Polychlorinated Biphenyls, Oxidative Stress, and Diet, B. Hennig, M. Toborek, P. Ramadass, G. Ludewig, and L.W. Robertson
Oxidized Products of Cholesterol: Toxic Effects, G. Leonarduzzi, B. Sottero, V. Verde, and Giuseppe Poli
Adverse Effects and Toxicity of Nutraceuticals, E. Davies, D. Greenacre, and G.B. Lockwood
Safety Concerns of Genetically Modified Foods, F. Goodyear-Smith
Food Contaminants and Children: Cause for Concern, L.R. Goldman
Celiac Disease: A New Paradigm of an Immune-Mediated Disorder Due to Dietary Gluten, M.M. Pietzak and A. Fasano