by Michelle Wynne-Feigin on December 19th, 2024 | 0 Comments
The DHSS Library has over 10,000 journal titles, eBooks, print books, and DVDs
available to you as a DHSS employee.
Each week we will highlight three book titles of particular interest
to help you learn more about our collection.
If you have a Delaware library card, you can place a hold and pick it up at the DHSS Library or any public library location.
Not sure if you have one? Email the DHSS Libraryand we will look up your account!
While food is an essential source of energy, nutrients, building materials, and even pleasure, it also contains compounds that can potentially evoke greater or lesser health disorders. Toxins can originate from the raw materials or invade during processing, transportation, and storage. They can be intentionally added in the form of "harmless" food preservatives or health-promoting functional ingredients that can become toxic in combination or under environmental stressors. The continuous physical and biochemical processes that food undergoes indicate that there is always the chance for toxicity in even the most innocuous foods. Skillfully combining theory and applications, Principles of Food Toxicology presents general and food-specific principles of toxicology with vivid examples of food-related poisons and poisonings from around the world. Beginning with an introduction to the principles of toxicology at the molecular, cellular, and organism level, the author uses highly detailed, yet accessible information, to emphasize the biochemical mechanisms of toxic effects. He explains the routes of absorption, metabolism, and elimination; toxic response; the determination of foreign substances; and the evaluation of toxicity and risk analysis. The second part is a systemic characterization of the most important food borne toxicants. The book divides a wealth of information into toxicants from plants and soils, environmental toxins, mycotoxins, marine and animal toxins, pesticide residues, food additives, and toxins that enter food during processing and storage, as well as digestion. The book also includes an extensive glossary. Drawing from the author's more than 30 years of experience researching and teaching biochemistry and toxicology, Principles of Food Toxicology provides a complete look at the mechanisms and sources of toxicity found in our food sources.
As radiological residue, both naturally occurring and technologically driven, works its way through the ecosystem, we see its negative effects on the human population. Radionuclide Concentrations in Food and the Environment addresses the key issues concerning the relationship between natural and manmade sources of environmental radioactivity, their transportation through the ecosystem, and the subsequent radionuclide concentrations in foods and the human population. The book discusses the negative effects of environmental radioactivity on plants and animals, as well as the effects of radiocontaminated food on human health, and perspectives for transfer prevention. Beginning with the fundamentals of matter and the behavior of particles, the text lays a solid foundation for discussions on the source of radionuclides and their concentrations in air, water, and soil. Using predictive modeling, the authors examine the transfer of radionuclides through ecosystems and their effects on individual substances. The book provides up-to-date information on monitoring programs and legislation, detailed descriptions of detection systems, and evaluations of safety protocols in radioanalytical laboratories and in food processing. The authors devote considerable attention to the nuclear and radiological terrorist threat, illicit trafficking and masking of radioactive materials, event scenarios, and radiological forensics.
With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives. The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers" - those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.
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