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Principles of Food Toxicology, Second Edition

Principles of Food Toxicology, Second Edition - Free Ebook Download

Book Detail

Author/Editor(s): Tõnu Püssa
Publication Date: August 20, 2013
ISBN-10: 1466504102
ISBN-13: 978-1466504103
Language: English
Edition: 2
Publisher: CRC Press
Size: 3.07 MB
Format: pdf

Book Description

Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers.

See What’s New in the Second Edition:
  • Role of lymph in transport of xenobiotics
  • Reproductive and developmental toxicity, risk-benefit analysis
  • Trans fatty acids
  • Soybean as a source of possible toxicants
  • Aluminum from cookware
  • Glutamates
  • New chapter on food adulteration
  • Updated and additional references

The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.

About the Author

Tõnu Püssa, PhD, is a professor of toxicology at the Department of Food Hygiene of the Estonian University of Life Sciences in Tartu, Estonia. After graduating from Tartu University as an organic chemist in 1969, he received his PhD in chemistry from the same university in 1973. During his work at the Department of Organic Chemistry and Laboratory of Chemical Kinetics and Catalysis of Tartu University as a research fellow and associate professor, his research interests were connected with chemical and enzymatic catalysis, algal carbohydrates, and proteins of the endocellular matrix. During one year, he was a guest researcher at the Finnish Red Cross Blood Transfusion Service in Helsinki. In 1996–2001, Tõnu Püssa worked at the Estonian University of Life Sciences (former Agricultural University) as the head of the Laboratory of Environmental and Ecological Chemistry. He has taught student courses in organic chemistry, analytical biochemistry, hydrochemistry, food- and environmental toxicology, and food safety (chemical hazards). His present scientific interests are connected to functional foods, particularly the mechanism of interaction between herbal antioxidant polyphenols and the peroxidation system of polyunsaturated fatty acids producing mutagenic epoxyacids.
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