The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occuring or having been introduced by industry or food processing methods. This second edition of Introduction to Food Toxicology explores these development while continuing to provide a core understanding of the basic principles of food...
Chapter 1 Priciples of Toxicology
Chapter 2 Determination of Toxicants in Foods
Chapter 3 Biotransformation
Chapter 4 Chemical Carcinogenesis
Chapter 5 Natural Toxins in Animal Foodstuffs
Chapter 6 Toxic Phytochemicals
Chapter 7 Toxins from Fungi
Chapter 8 Food Contaminants from Industrial Wastes
Chapter 9 Pesticide Residues in Foods
Chapter 10 Food Additives
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