Introduction to Toxicology and Food ANNOTATION
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.
FROM THE CRITICS
Booknews
Altug (food science, Ege University, Turkey) provides an overview of the science of toxicology in general, and food toxicology in particular in this book for undergraduate students in food toxicology and for food scientists. The book explains concepts and principles of toxicology, and examines toxicants found in foods, naturally occurring antitoxic/anticarcinogenic substances in foods, and the uses, harmful effects, and safety aspects of toxicants, contaminants, and food additives. Annotation c. Book News, Inc., Portland, OR
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