| Titre : | Food and Nutritional Toxicology |
| Auteurs : | Stanley T. OMAYE |
| Type de document : | Livre |
| Editeur : | BOCA RATON : CRC PRESS, 2004 |
| Collection : | FOOD SCIENCE AND TECHNOLOGY |
| ISBN/ISSN/EAN : | 978-1-58716-071-4 |
| Format : | 1 vol. (319 p.) / schémas, graphiques / 24 cm |
| Note générale : | Index et bibliographies |
| Langues: | Anglais |
| Concepts : |
ADDITIF
ALIMENTATION ALLERGIE INTOXICATION |
| Index. décimale : | 615.9 |
| Résumé : | Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effets. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemical from packaging materials into foods, and the persistence of feed and food contaminants in food products. Chapters address the adverse effects of nutrients excesses, the impact of contaminants on nutrient utilization, the metabolism of food toxicants, and the relationship of the body's biologic defense mechanisms to such toxicants. The text includes discussions on the risk determination process, food safety regulation, and the current status of the regulatory process. |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| 615.9 OMA | Livre | AA - Alimentation, santé et agroindustries | Disponible |
