Reviews in Food and Nutrition Toxicity, Volume 4Author:
Publisher: CRC Press
Publish date: marzo 2005
Contains thirty-four black and white photographs and fifty-two tables that support the text Assembles the latest research on current issues in food safety and food technology Includes contributions from the fields of medicine, public health, and environmental science Reviews in Food and Nutrition Toxicity, Volume 4 includes the most recent reviews of current issues involved in the toxicity of food and nutrients. With contributors from the fields of medicine, public health, and environmental science, the continuation of this series distills a broad range of research on food safety and food technology. Volume Four discusses: · The extent to which postnatal metal exposure through breastfeeding can impair an infant's health · Selenium bioavailability and metabolism, effects of selenium exposure, and mechanisms of selenium toxicity · The fate of toxic and nontoxic arsenic compounds in the human body upon ingestion · The biological role of sulfur, sulfur metabolism, deficiencies, and toxicity · The effects on fluoride on teeth, bones, kidneys, arteries, hormones, the brain, and the reproductive system · Food-borne disease outbreaks, microbial quality and risk assessment of food-borne microorganisms in ready to eat foods · Effect of T-2 toxin on DNA and chromosomes, circulatory system, skin, reproductive system, liver and spleen, gastrointestinal tract, brain and neurotransmitters, and more · Investigation of the interference of AFB1 with molecular components of cell cycle checkpoints · Analyzes cycad consumption and its effects on the neurological systems and its manifestations, describes bio-chemical changes and morphological or pathological outcomes through time in detail · Lectins in the human diet, toxicity and biological effects, immunomodulatory effects, modulation of immune function by dietary lectins in disease This is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.
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