Title
Introduction to Food Toxicology (Food Science and Technology),Used
Delivery time: 8-12 business days (International)
The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology. Solidphase extraction, immunoassay, and LC/MS Mechanisms of regulation of xenobiotic activation and deactivation Developments in the modes of action and impact of natural toxins in food plants A comprehensive review of the issues surrounding dioxins The function of antioxidants and their toxicological aspects Acrylamide, its occurrence, toxicity and regulation on its use Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants Diet and drug interactions
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⚠️ WARNING (California Proposition 65):
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is the main focus of 'Introduction to Food Toxicology'? A: The book primarily focuses on food safety, exploring toxic compounds found in foods, both natural and those introduced through industry practices, while providing foundational knowledge in food toxicology.
- Q: Who is the author of the book? A: The book is authored by Takayuki Shibamoto.
- Q: How many pages does this book have? A: The book contains 320 pages.
- Q: What edition of the book is available? A: This is the second edition of 'Introduction to Food Toxicology'.
- Q: When was 'Introduction to Food Toxicology' published? A: The book was published on April 8, 2009.
- Q: What binding type is used for this book? A: The book is bound in hardcover.
- Q: What topics are covered in the book regarding food toxicology? A: The book covers various topics including mechanisms of regulation, natural toxins in food plants, dioxins, antioxidants, acrylamide toxicity, phytochemicals, and diet-drug interactions.
- Q: Is there any information on the regulation of acrylamide in the book? A: Yes, the book discusses the occurrence, toxicity, and regulation of acrylamide in food.
- Q: Does the book include information on the benefits of phytochemicals? A: Yes, it reviews the beneficial effects of phytochemicals and their modes of action as nutraceuticals from food plants.
- Q: Can this book be useful for students studying food science? A: Absolutely, the book provides essential insights into food toxicology, making it a valuable resource for students and professionals in food science and safety.