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Introduction to Toxicology and Food (Paperback)
Loot Price: R1,821
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Introduction to Toxicology and Food (Paperback)
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With growing interest in the safety of foods, knowledge of food
toxicology is gaining more importance every day. Introduction to
Toxicology and Food provides a concise overview of both the science
of toxicology and food toxicology. It presents easy-to-understand
explanations of the concepts and principles of toxicology as a
science, the toxicants found in foods, and naturally occurring
antitoxic/anticarcinogenic substances in foods. It examines the
uses, harmful effects, and safety aspects of a variety of
toxicants, including natural toxicants, contaminants, and food
additives. The book begins with a general overview of the concepts
and principles of toxicology. It describes its history and
branches, toxic doses, stages of toxication, effect mechanisms of
toxins, and toxicity tests. Then it covers the substances in our
foods that have toxicological significance, such as natural sources
of toxicants, contaminants, and food additives. Finally, the book
presents information about "chemopreventers" - those foods and food
components that have antimutagenic or anticarcinogenic effects.
With its easy-to-read style and its clear discussions of the
science of toxicology, food toxicology, and chemopreventers,
Introduction to Toxicology and Food is an ideal text for an
undergraduate course in food toxicology and a useful guide for food
scientists.
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