Book Review: “Bagchi D., Swaroop A. (2017). Food Toxicology. CRC Press, Boca Raton. ISBN: 978-1-4987-0874-6”

Journal of Food Quality and Hazards Control

Volume 4 - Number 2

Article Type: ---- Unspecified ----
Abstract: I am so glad to find a new released textbook at 2017 in food toxicology scope and acclaim its two scientist editors named D. Bagchi as well as A. Swaroop who edited their book entitled “Food toxicology” published by CRC press. It seems that this book is one of the most comprehensive of its kind having 25 chapters followed: 1-Dose–Response: An Overview and Significance in Food Toxicology; 2-Measurement of Toxicants and Toxicity; 3- A Review on Food-Associated Carcinogenesis; 4- Food Chemical Carcinogens: Sources and Mechanism of Exogenous DNA Adduct Formation; 5- Absorption of Food Toxicants: An Overview on Polycyclic Aromatic Hydrocarbons; 6- Overview of Food Allergy in Children Adults; 7- Pathogens Associated with Fruits and Vegetables: Contamination, Incidences, and Prevention; 8- Safety Issues of Food Ingredients from Plant Cell, Tissue, and Organ Cultures: An Explication;
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