Handbook of Food Toxicology

Discover the comprehensive insights of the Handbook of Food Toxicology by S.S. Deshpande, published by Taylor & Francis Inc in 2002. This extensive hardback edition spans 920 pages, making it an invaluable resource for anyone interested in food safety and toxicology.

This authoritative guide delves into the health and economic implications of food toxins, providing detailed information on their formation, characteristics, and control throughout the food production, storage, and preparation processes. The book covers a wide array of topics, including sources of toxins, mechanisms of exposure, routes of absorption, and the chemical and biochemical properties of various harmful substances.

Whether you are a professional in the food and beverage industry, a student of food science, or simply interested in the science of toxicology, this handbook is essential for understanding the critical issues surrounding food safety.