Placeholder text

Go to cart

Chemical contaminants in foods

By Rob Theelen

Chemical contaminants in foods Business & Technology

Chemical contaminants in foods

0 - Default Title
Description
Diet has consistently been shown to be the dominant source of exposure to the majority of contaminants that pose a threat to human health. However, there is concern that current methods for detection, analysis and risk assessment of chemical residues in food may not accurately reflect the complex cocktail of contaminants to which different groups may be exposed.
Chemical contaminants in foods: Understanding and managing risks provides a comprehensive overview of new approach methodologies with the potential to identify and assess health risks from chemicals in food or feed more accurately and rapidly, including human biomonitoring, advances in in-vitro cell culture and in-silico methods and physiologically-based pharmacokinetic models. The book also considers how techniques such as adverse outcome pathways can inform more sophisticated, next-generation risk assessments to better protect the health of different groups in the population.
Product details
Number of Pages:
646
Release Date:
2025-12-23
Publication Date:
2025-12-23
Publisher:
Burleigh Dodds Science Publishing
Languages:
Original: English
ISBN10:
1835450504
ISBN13:
9781835450505
Weight:
1072 g
Height:
157 cm
Width:
235 cm
Thickness:
39 cm
Buy on Amazon
Currently sold out