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Reviews in Food and Nutrition Toxicity, Volume 3
  • Bandtyp: Inbunden
  • Språk: Engelska
  • Utgiven: 200503
  • Antal sidor: 288
  • Vikt i gram: 522
  • ISBN10:0849335167
  • ISBN13:9780849335167

Reviews in Food and Nutrition Toxicity, Volume 3

(Inbunden)
Beskrivning:

Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology. Put together by a strong team with a wealth of broad experience, the continuation of this important new series includes contributions from the fields of medicine, public health, and environmental science.

Topics covered in Volume Three include:

  • MEG-related toxic, pathological, and etiological findings in the liver, stomach, blood, testes/uterus, kidneys, peritoneum, and skin

  • Current information on pharmacokinetic and toxicodynamic aspects of methyl mercury toxicity

  • The limits set by various agencies for, and the possible effects of, exposure to Uranium via ingestion and inhalation

  • Evidence that nutrition can modify PCB toxicity and its implications in numerous age-related diseases

  • The most recent findings on oxysterols' toxic and pro-atherosclerotic effects and the use of antioxidants supplements to prevent their generation in foods

  • Examples of published safety data, drug interactions, and problems with formulated products

  • Potential dangers and benefits of genetically modified foods, moral and ethical issues, and benefit risk ratios

  • Emerging issues in food contamination, recently-discovered contaminants, the increased use of genetically engineered crops, and their effects on children

  • New views on the onset of celiac disease, its symptoms outside the gastrointestinal tract, and its diagnosis and management

    A timely compilation, the book sheds light on the most important issues in food safety today. It is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.
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