Food Toxins focuses on the presence harmful food toxins produced during processing and production of food and provides insights into the latest advancements and challenges facing food industries today. This quick reference text will help promote an understanding of health effects of the main and most deadly toxins, as well as recent developments and analytical techniques of detecting them in food.
Food Toxins presents the necessary background to an understanding of analytical methods that can be used to assess toxins' impact in the food industry to scientists, researchers, students involved in risk assessment and food science, and those whose work involves food production where chemical contamination may occur.
Food Toxins presents the necessary background to an understanding of analytical methods that can be used to assess toxins' impact in the food industry to scientists, researchers, students involved in risk assessment and food science, and those whose work involves food production where chemical contamination may occur.
Table of Contents
1. Mycotoxins2. Hetrocyclic aromatic compounds
3. Polyaromatic hydrocarbons
4. Heavy metals
5. Acrylamide
6. Pesticides
7. Biogenic amines
8. Artificial food coloring/preservatives
9. Genetically Modified Food
10. Toxins from Sea Food
11. Health Hazards of Bisphenol A
12. Recent Advancements in Food Safety
