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
