Introductory Food Toxicology

by Lokesh Kumar Mishra

ISBN: 9788193476901
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Imprint : Daya Publishing House
Year : 2018
Price : Rs. 14995.00
Biblio : x+344p., figs., tabls., bib., 25 cm

Author Profile

Dr. Lokesh Kumar Mishra obtained his Post-Graduate and Doctorate degree in Biochemistry from Narendra Deva University of Agriculture and Technology, Faizabad, Uttar Pradesh. The dissertation work of the author focused on the impact of fertilizers on the nutritional components of the cereal crops mainly wheat. He started his academic career as Assistant Professor in Biochemistry at ND University, Faizabad. He later on served as Assistant Professor at VBS Purvanchal University Jaunpur, UP. Presently he is working as Assistant Professor (Biochemistry) at Central Agricultural University, Imphal, Manipur. He is involved in teaching Biochemistry for the last eight years and allied disciplines like Food Toxicology, Food Analysis, Human Physiology and Clinical Nutrition for the last four years. The author is also handling Research projects funded by different agencies of the Government of India. He has authored several research papers and review articles in International and National Journals of repute and is associated with many national and international Societies in the field of Plant Biochemistry. Dr. Mishra has recently been selected for The DBT Overseas Visiting Associateship to work in the North Dakota State University, Fargo, United States.

About The Book

This Book “Introductory Food Toxicology” aims to present concise and updated information relevant to the field of Food Toxicology. The book begins with a brief introduction to the vast field of “Toxicology” and then explains how the sub discipline of Food Toxicology is related to the main discipline. The book not only covers the core issues of Food Toxicology but also throws light on the recent challenges in the field and how newly developed fields of genomics and nano technology can be used to address these issues. Chapters dedicated to the impact of Genetically Modified Crops on the Food quality have also been incorporated. The book includes chapters dedicated to the topic of Food contaminants that get into the Food during processing and manufacturing stages. I hope the book shall be a good and handy resource material for the students, academicians and researchers in the field.

Table of Contents

Forward v<br/> Preface vii<br/> 1. Toxicology: An Introduction 1 <br/> 2. Principles of Toxicology 7 <br/> 3. Classification of Toxic Agents 25 <br/> 4. Emerging Challenges in Food Toxicology 27 <br/> 5. Food Intolerance and Allergy 51 <br/> 6. Estrogens and Antiestrogens in Food 81 <br/> 7. Toxicants in Food 99 <br/> 8. Genetically Modified Foods: Risk Perceptions and Safety Issues 139 <br/> 9. Microbial Toxins in Foods 183 <br/> 10. Chemopreventives in Food Sources 227 <br/> 11. Pesticide Contamination in Foods 259 <br/> 12. Food Additives: Traditional and Modern 267 <br/> 13. Chemical Safety of Foods 277 <br/> 14. Toxicity during Food Processing and Storage 311 <br/> 15. Marine Food Toxins 333 <br/> Bibliography <br/>