Description

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:

  • MEG-related toxic, pathological, and etiological findings in the liver, stomach, blood, testes/uterus, kidneys, peritoneum, and skin
  • Current information on pharmacokinetic and toxicodynamic aspects of methyl mercury toxicity
  • The limits set by various agencies for, and the possible effects of, exposure to Uranium via ingestion and inhalation
  • Evidence that nutrition can modify PCB toxicity and its implications in numerous age-related diseases
  • The most recent findings on oxysterols' toxic and pro-atherosclerotic effects and the use of antioxidants supplements to prevent their generation in foods
  • Examples of published safety data, drug interactions, and problems with formulated products
  • Potential dangers and benefits of genetically modified foods, moral and ethical issues, and benefit risk ratios
  • Emerging issues in food contamination, recently-discovered contaminants, the increased use of genetically engineered crops, and their effects on children
  • New views on the onset of celiac disease, its symptoms outside the gastrointestinal tract, and its diagnosis and management

    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.

    • Reviews in Food and Nutrition Toxicity, Volume 3

    Product form

    £180.00

    Includes FREE delivery
    Usually despatched within days
    Hardback by Victor R. Preedy

    1 in stock

    Short Description:

    Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition... Read more

      Publisher: Taylor & Francis Inc
      Publication Date: 22/03/2005
      ISBN13: 9780849335167, 978-0849335167
      ISBN10: 0849335167

      Number of Pages: 288

      Non Fiction , Mathematics & Science , Education

      Description

      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:

    • MEG-related toxic, pathological, and etiological findings in the liver, stomach, blood, testes/uterus, kidneys, peritoneum, and skin
    • Current information on pharmacokinetic and toxicodynamic aspects of methyl mercury toxicity
    • The limits set by various agencies for, and the possible effects of, exposure to Uranium via ingestion and inhalation
    • Evidence that nutrition can modify PCB toxicity and its implications in numerous age-related diseases
    • The most recent findings on oxysterols' toxic and pro-atherosclerotic effects and the use of antioxidants supplements to prevent their generation in foods
    • Examples of published safety data, drug interactions, and problems with formulated products
    • Potential dangers and benefits of genetically modified foods, moral and ethical issues, and benefit risk ratios
    • Emerging issues in food contamination, recently-discovered contaminants, the increased use of genetically engineered crops, and their effects on children
    • New views on the onset of celiac disease, its symptoms outside the gastrointestinal tract, and its diagnosis and management

      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.

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