ENGLISH

Chemical food safety

By Brimer , L. (Eds.)

Book information

Publisher
CABI
Year
2011
ISBN
978-1-84593-676-1, 9786526927328
DOI
10.1079/9781845936761.0000
Language
english
Format
PDF
Filesize
3 MB (2630561 bytes)
Pages
295\295
Time added
2016-01-24 03:00:00
(New June 2002) DD500 - Laws and Regulations QQ100(New March 2000) VV130 - Nutrition related Disorde(New March 2000) VV820 - Toxinology(New March 2000) WW100 - Genetic EngineeringGene Transfer and TransgenicsResidues and ToxicologyVV055 - Human Immunology and Allergology

Description

This book, inclusive of 30 chapters, deals with all aspects of chemical risks in food products, reviewing current knowledge on food production processes and specific toxicants in relation to food safety and toxicology. Specific subjects discussed include general concepts of toxicokinetics and toxicodynamics; food safety regulations and legislation; food safety assessment methods; food contamination with mycotoxins, pesticides and their residues, veterinary drugs and their residues, and unwanted substances formed during food processing and storage; food additives and flavourings; food allergies and intolerance; risk analysis; and GMOs. Available In Print

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