History of Food and Nutrition Toxicology
eBook - ePub

History of Food and Nutrition Toxicology

  1. 400 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

History of Food and Nutrition Toxicology

About this book

**Selected for Doody's Core Titles® 2024 in Nutrition**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

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Yes, you can access History of Food and Nutrition Toxicology by Esther Haugabrooks,A. Wallace Hayes in PDF and/or ePUB format, as well as other popular books in Medicine & Toxicology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2023
Print ISBN
9780128212615
eBook ISBN
9780128212622
Topic
Medicine
Subtopic
Toxicology

Table of contents

  1. Cover
  2. Front Matter
  3. Table of Contents
  4. Copyright
  5. Contributors
  6. Series introduction
  7. Disclaimer
  8. List of Illustrations
  9. List of Tables
  10. Chapter 1 : The interrelationships between food, nutrition, and toxicology
  11. Chapter 2 : Inherent toxicants
  12. Chapter 3 : Vitamins and minerals
  13. Chapter 4 : Food additives toxicology
  14. Chapter 5 : Chemical contaminants in food
  15. Chapter 6 : Food allergy, intolerance, and sensitivity
  16. Chapter 7 : Genetically modified organisms (GMO) for food use
  17. Chapter 8 : Dietary supplements
  18. Chapter 9 : A historical overview of food regulations in the United States
  19. Chapter 10 : History of GRAS
  20. Chapter 11 : Food safety compliance and legislation history
  21. Chapter 12 : Food safety assessment and methodologies for GMOs and new or novel foods
  22. Chapter 13 : History of global food safety, foodborne illness, and risk assessment
  23. Index
  24. A