Food Toxins focuses on the presence harmful food toxins produced during processing and production of food and provides insights into the latest advancements and challenges facing food industries today. This quick reference text will help promote an understanding of health effects of the main and most deadly toxins, as well as recent developments and analytical techniques of detecting them in food.
Food Toxins presents the necessary background to an understanding of analytical methods that can be used to assess toxins impact in the food industry to scientists, researchers, students involved in risk assessment and food science, and those whose work involves food production where chemical contamination may occur.
- Provides detailed information on natural food toxins, their toxicity and the future challenges in food safety
- Discusses the health effects of food toxins, current regulations and other aspects directly linked to food safety, including chemistry, toxicology and epidemiology
- Covers all major toxins, including natural food toxins
|Uitgever:||Elsevier Science Publishing Co Inc|
|NUR:||Anatomie en fysiologie|
|Afmetingen:||229 x 152|
A concise reference on the latest developments and analytical techniques used to identify food toxins and improve food safety