| 书目名称 | Total Diet Studies | | 编辑 | Gerald G. Moy,Richard W. Vannoort | | 视频video | | | 概述 | A reference in food safety courses in food science departments.Insights in how to monitor chemicals in the food supply to protect public health.Introduces the concept of total diet studies (TDS) to a | | 图书封面 |  | | 描述 | .Total Diet Studies. introduces the TDS concept to a wider audience and presents the various steps in the planning and implementation of a TDS. It illustrates how TDSs are being used to protect public health from chemicals in the food supply in many developed and developing countries. The book also examines some of the applications of TDSs to specific chemicals, including contaminants and nutrients..The goal of a total diet study is to provide basic information on the levels and trends of exposure to chemicals in foods as consumed by the population. In other words, foods are processed and prepared as typical for a country before they are analyzed in order to better represent actual dietary intakes. Total diet studies have been used to assess the safe use of agricultural chemicals (e.g., .pesticides, antibiotics.), food additives (e.g., .preservatives, sweetening agents.), environmental contaminants (e.g., .lead, mercury, arsenic, cadmium, PCBs, dioxins.), processing contaminants (e.g., .acrylamide, polycyclic aromatic hydrocarbons, chloropropanols.), and natural contaminants (e.g., .aflatoxin, patulin, other mycotoxins.) by determining whether dietary exposure to these chemicals is | | 出版日期 | Book 2013 | | 关键词 | food chemistry; food safety; food science; public health, nutrition assessment; safety evaluation | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4419-7689-5 | | isbn_softcover | 978-1-4939-3909-1 | | isbn_ebook | 978-1-4419-7689-5 | | copyright | Springer Science+Business Media New York 2013 |
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发表于 2025-3-21 16:37:44
