{"product_id":"introduction-to-food-toxicology-takayuki-shibamoto","title":"Introduction to Food Toxicology 2nd Edition by Takayuki Shibamoto (Author)","description":"\u003cp data-start=\"0\" data-end=\"170\"\u003e📖 \u003cstrong data-start=\"3\" data-end=\"18\"\u003eTitle Name:\u003c\/strong\u003e Introduction to Food Toxicology (2nd Edition)\u003cbr data-start=\"64\" data-end=\"67\"\u003e✍️ \u003cstrong data-start=\"70\" data-end=\"81\"\u003eAuthor:\u003c\/strong\u003e Takayuki Shibamoto \u0026amp; Leonard F. Bjeldanes\u003cbr data-start=\"123\" data-end=\"126\"\u003e📦 \u003cstrong data-start=\"129\" data-end=\"141\"\u003eQuality:\u003c\/strong\u003e White Paper Pakistan Print\u003c\/p\u003e\n\u003chr data-start=\"172\" data-end=\"175\"\u003e\n\u003cp data-start=\"177\" data-end=\"511\"\u003e🔹 \u003cstrong data-start=\"180\" data-end=\"197\"\u003eIntroduction:\u003c\/strong\u003e\u003cbr data-start=\"197\" data-end=\"200\"\u003e\u003cem data-start=\"200\" data-end=\"233\"\u003eIntroduction to Food Toxicology\u003c\/em\u003e provides a scientific understanding of harmful chemicals present in food and their effects on human health. The book explains natural toxins, contaminants, additives, and processing by-products, helping readers understand food safety and risk assessment in modern food systems.\u003c\/p\u003e\n\u003chr data-start=\"513\" data-end=\"516\"\u003e\n\u003cp data-start=\"518\" data-end=\"536\"\u003e🔑 \u003cstrong data-start=\"521\" data-end=\"536\"\u003eKey Points:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"538\" data-end=\"956\"\u003e\n\u003cli data-start=\"538\" data-end=\"623\"\u003e\n\u003cp data-start=\"540\" data-end=\"623\"\u003eExplains naturally occurring toxins found in plants, animals, and microorganisms.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"624\" data-end=\"716\"\u003e\n\u003cp data-start=\"626\" data-end=\"716\"\u003eDiscusses food contaminants such as pesticides, heavy metals, and industrial pollutants.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"717\" data-end=\"789\"\u003e\n\u003cp data-start=\"719\" data-end=\"789\"\u003eDescribes toxic compounds formed during cooking and food processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"790\" data-end=\"876\"\u003e\n\u003cp data-start=\"792\" data-end=\"876\"\u003eCovers principles of toxicology, dose-response relationships, and risk assessment.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"877\" data-end=\"956\"\u003e\n\u003cp data-start=\"879\" data-end=\"956\"\u003eProvides safety evaluation methods used in food regulation and public health.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"958\" data-end=\"961\"\u003e\n\u003cp data-start=\"963\" data-end=\"1211\"\u003e🕌 \u003cstrong data-start=\"966\" data-end=\"981\"\u003eConclusion:\u003c\/strong\u003e\u003cbr data-start=\"981\" data-end=\"984\"\u003eThis book offers essential knowledge for students and professionals in food science, nutrition, and public health. It builds awareness about chemical hazards in food and promotes safer food production and consumption practices.\u003c\/p\u003e","brand":"FOOD SCIENCE \u0026 TECHNOLOGY","offers":[{"title":"Default Title","offer_id":46059700912355,"sku":"39577","price":860.0,"currency_code":"PKR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/9611\/7475\/files\/Introduction_to_Food_Toxicology_2nd_Edition.jpg?v=1771055595","url":"https:\/\/newbooksnbooks.pk\/products\/introduction-to-food-toxicology-takayuki-shibamoto","provider":"BooksNbooks","version":"1.0","type":"link"}