Introduction to Food Toxicology, 2nd Edition

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.

New information on:

  • Solid-phase extraction, immunoassay, and LC/MS
  • Mechanisms of regulation of xenobiotic activation and deactivation
  • Developments in the modes of action and impact of natural toxins in food plants
  • A comprehensive review of the issues surrounding dioxins –The function of antioxidants and their toxicological aspects
  • Acrylamide, its occurrence, toxicity and regulation on its use
  • Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
  • Diet and drug interactions

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