Introduction to Food Toxicology

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.

• 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