- 400 pages
- English
- ePUB (mobile friendly)
- Only available on web
History of Food and Nutrition Toxicology
About This Book
**Selected for Doody's Core TitlesÂŽ 2024 in Nutrition** History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field.
- Offers thought-provoking, forward thinking end-of-chapter questions
- Provides illustrations of historical products, individuals and processes
- Discusses case studies that help provide historical perspectives
Frequently asked questions
Information
Table of contents
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Series introduction
- Disclaimer
- Chapter 1: The interrelationships between food, nutrition, and toxicology
- Chapter 2: Inherent toxicants
- Chapter 3: Vitamins and minerals
- Chapter 4: Food additives toxicology
- Chapter 5: Chemical contaminants in food
- Chapter 6: Food allergy, intolerance, and sensitivity
- Chapter 7: Genetically modified organisms (GMO) for food use
- Chapter 8: Dietary supplements
- Chapter 9: A historical overview of food regulations in the United States
- Chapter 10: History of GRAS
- Chapter 11: Food safety compliance and legislation history
- Chapter 12: Food safety assessment and methodologies for GMOs and new or novel foods
- Chapter 13: History of global food safety, foodborne illness, and risk assessment
- Index