History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field. Offers thought-provoking, forward thinking end-of-chapter questions Provides illustrations of historical products, individuals and processes Discusses case studies that help provide historical perspectives INDICE: 1. Introduction to food and nutritional toxicology2. The Inherent toxicants3. Vitamins and Minerals4. Food Preparation5. Manufacturing 6. Contaminants 7. Additives 8. History of GRAS 9. Dietary Supplements 10. Therapeutics 11. Synergistic Effects 12. Food Intolerance and Allergies 13. Historical Case studies 14. Cross Disciplines of Food and Nutritional toxicology 15. Food Safety Compliance and Legislation 16. Food Safety Assessments and Methodologies 17. Risk assessment
- ISBN: 978-0-12-821261-5
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 400
- Fecha Publicación: 01/09/2022
- Nº Volúmenes: 1
- Idioma: Inglés