Toxicology of Food Ingredients and Products

This book offers a comprehensive guide to food toxicology covering safety assessment, food additives evaluation, contaminants analysis, and nutraceutical safety for food science professionals and public health practitioners. This book examines food toxicology principles covering hazard identification, risk assessment, and safety evaluation methods. This work studies classification systems, dose-response relationships, and regulatory approval processes essential for food science professionals, toxicologists, and public health practitioners in food safety management and also includes: Comprehensive examination of food toxicology principles covering hazard identification, risk assessment, and regulatory frameworks for food safety evaluation Detailed analysis of food additives toxicology including safety assessment procedures, acceptable daily intake determination, and regulatory approval processes Investigation of toxicants and contaminants in food systems including natural toxins, pesticide residues, heavy metals, and environmental pollutants Study of nutraceuticals and functional foods addressing both beneficial effects and potential toxicological concerns for consumer safety Analysis of toxicological mechanisms and dose-response relationships for understanding food ingredient safety and human health implications This title has been co-published with Elite Publishing House. T&F does not sell or distribute the print versions in India.

Pagina's: 276, Editie: Eerste editie, Hardcover, Taylor & Francis Ltd