Descripciones mejoradas de Syndetics:

New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.

Tabla de contenidos provista por Syndetics

• 1. Food Allergies and Sensitivities(p. 1)
• 2. Dietary Estrogens and Antiestrogens(p. 37)
• 3. Nonnutrient Antitoxicants in Food(p. 57)
• 4. Safety of Genetically Engineered Foods(p. 77)
• 5. Microbial Toxins in Foods: Algal, Fungal, and Bacterial(p. 93)
• 6. Natural Toxins and Chemopreventives in Plants(p. 137)
• 7. Pesticide Residues in the Food Supply(p. 163)
• 8. Food Additives(p. 187)
• 9. Analysis of Chemical Toxicants and Contaminants in Foods(p. 203)
• Index(p. 219)

Notas de autor provistas por Syndetics

Clinton D. Allred: Department of Food Science and Human Nutrition, University of Illinois, Urbana
Carlos E. Ayala: Department of Food Science, Louisiana State University, Baton Rouge
Roger A. Coulombe, Jr.: Department of Animal, Dairy, and Veterinary Sciences, Programs in Toxicology and Molecular Biology, Utah State University, Logan
Tanya Louise Ditschun: Department of Food Science and Technology, University of California, Davis
Nicki J. Engeseth: Department of Food Science and Human Nutrition, University of Illinois, Urbana
Barbara J. Gauger: Food Allergy Research and Resource Program, University of Nebraska/Lincoln, Lincoln
Sonia E. Guzman-Perez: Department of Food Science, Louisiana State University, Baton Rouge
Susan L. Hefle: Food Allergy Research and Resource Program, University of Nebraska/Lincoln
William G. Helferich: Department of Food Science and Human Nutrition, University of Illinois, Urbana
Suzanne Hendrich: Food Science and Human Nutrition, Iowa State University, Ames
Rebeca Lopez-Garcia: Department of Food Science, Louisiana State University, Baton Rouge
Young-Hwa Ju: Department of Food Science and Human Nutrition, University of Illinois, Urbana
Douglas L. Park: Department of Food Science, Louisiana State University, Baton Rouge
James N. Seiber: Center for Environmental Sciences and Engineering and Department of Environmental and Resource Sciences, University of Nevada/Reno
Steve L. Taylor: Food Allergy Research and Resource Program, University of Nebraska/Lincoln
Socrates Trujillo: Department of Food Science, Louisiana State University, Baton Rouge
Carl K. Winter: Department of Food Science and Technology, University of California, Davis