1. Edition - December 2006
659.- Euro
2006. XL, 2822 Pages, 5 Volumes, Hardcover
279 Fig. (3 Colored Fig.), 528 Tab. 
- Handbook/Reference Book -
ISBN-10: 3-527-31166-1
ISBN-13: 978-3-527-31166-8 - Wiley-VCH, Weinheim






Sample Chapter



Detailed description
This five-volume handbook represents the first comprehensive and well-founded presentation of modern food toxicology, providing food manufacturers and processors, nutrition experts and authorities with the answers to all questions regarding useful and harmful substances.
Edited by leading toxicologists with an international team of more than 100 experts, this book examines the whole spectrum of toxicologically relevant food ingredients, starting with pollution due to heavy metals, chemicals or microbial toxins, via residue from pesticides or medicines, additives such as vitamins and trace elements, natural ingredients with toxic effects, right up to food supplements, active substances in "functional food" and genetically modified ingredients.
An introductory part presents the legal fundamentals of food monitoring in Germany, Austria and Switzerland, as well as on a EU level. Today's evaluation methods for standards and limits as well as the most important methods of analysis in investigating food form the foundations for food toxicology while illustrating the possibilities of modern residue analysis.
A comprehensive subject index rounds off this extraordinary work.


From the contents
BAND I - Grundlagen
Ernährung und Erkrankung
Rechtliche Regelungen, Standards und Empfehlungen
Grundlagen der Risikoabschätzung in der Lebensmitteltoxikologie
Überwachung und Untersuchung
Qualitätsmanagement
Mikrobielle Toxine

BAND II - Stoffbeschreibungen (1)
Algentoxine
Prionen
Radionuklide
Verarbeitungsinduzierte Toxine
Schwermetalle
Nitrat und Nitrit
Organische Verunreinigungen

BAND III - Stoffbeschreibungen (2)
Organische Verunreinungen (Forts.)
Acrylamid
Stoffe aus Materialien
Herbizide
Fungizide
Insektizide
Tierarzneimittel
Leistungsförderer und Masthilfsmittel
Konservierungsstoffe

BAND IV - Stoffbeschreibungen (3)
Farbstoffe
Süßstoffe
Ethanol
Biogene Amine
Toxische Pflanzeninhaltsstoffe
Vitamine und Antioxidantien
Spurenelemente und Mineralstoffe

BAND V - Stoffbeschreibungen (4)
Spurenelemente und Mineralstoffe (Forts.)
Wirkstoffe in funktionellen Lebensmitteln
Neuartige Lebensmittel (Novel Foods)