Open access peer-reviewed Edited Volume

Toxicity in Food

Mohammed Rahman

King Abdulaziz University

Co-editors:

Inamuddin Inamuddin

King Abdulaziz University

Anish Khan

King Abdulaziz University

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Abdullah Asiri

King Abdulaziz University

Covering

Food Contamination Mono-sodium Glutamate Sodium Nitrite Guar Gum Corn Syrup Artificial Sweeteners Dietary nitrogen Polycyclic Aromatic Hydrocarbons Mercury in Fish Gyromitrin Cyanide Acrylamide Foodborne Psilocybin Ibotenic Acid Muscimol Microbial toxins Phytoestrogens Food Allergy Mycotoxins Solanines Chaconine Phycotoxins in Seafood

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About the book

This book "Toxicity in Food" welcomes a number of recent researches on the study of toxic effects in food as well as human health. Numerous chemical toxins, including normal ingredient components of natural foods, e.g., mycotoxins, and toxic chemicals as contaminants such as pesticides, fertilizers, food additives, and preservatives, which are potentially toxic to humans will be discussed in this book. There are many preservatives used in food including Monosodium Glutamate, Artificial Food Coloring, Sodium Nitrite, Guar Gum, High-Fructose Corn Syrup, Artificial Sweeteners, Carrageenan, and Sodium Benzoate, Bisphenol A, Trans Fats, Polycyclic Aromatic Hydrocarbons, Coumarin in Cassia Cinnamon, Added Sugar, Mercury in Fish, etc. Various seeds (also known as stones, pits, or kernels) of stone fruits like, apricots, cherries, plums, and peaches do contain a compound called amygdalin, which breaks down into hydrogen cyanide when ingested are poisons. Here, toxicity in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxicants occurring in food. Chapters are based on the research of highly qualified specialists from different corners of the world and on the critical evaluation of recent world literature. Following an introduction to the current toxicological hazards related to food, the text describes the toxicants that occur naturally in raw materials, as well as those found in food due to defects during processing and as a result of environmental and raw material contamination. It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxicity in food. Scientist use many tests to protect from harmful effects of toxicity of chemicals and to find ways for treating persons who have been harmed or affected. Acute food toxicity in humans is characterized by symptoms such as vomiting, nausea, headache, dizziness, difficulty in vision, chronic disease, slow heart rate, convulsion, cancer, respiratory failure and may finally in death. There are other various symptoms such as short-term effects usually occur within minutes after breathing toxins or eating foods that contain them. So, research on toxicity in food can be very significant in a different multitude of disciplines from academia, industry, and governments for sharing their extraordinary innovative and unique knowledge on these results. This book has explored the connection and inter-relationships about toxicity effect in food, plants, agriculture, biology, human health, animals, molecular, and food process to complete this book. It is an important booklet for research organizations, governmental research-centers, academic libraries, and R&D affianced in recent research and studied of toxicity effect in the foods as well as human health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety.

Publishing process

Book initiated and editor appointed

Date completed: June 13th 2019

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: September 2nd 2019

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: November 21st 2019

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: January 20th 2020

All chapters are copy-checked and typesetted before being published. IntechOpen regularly submits its books to major databases for evaluation and coverage, including the Clarivate Analytics Book Citation Index in the Web of ScienceTM Core Collection. Other discipline-specific databases are also targeted, such as Web of Science's BIOSIS Previews.

About the editor

Mohammed Rahman

King Abdulaziz University

Mohammed Muzibur Rahman received his BSc and MSc from Shahjalal University of Science and Technology, Sylhet, Bangladesh, in 1999 and 2001, respectively. He received his PhD from the Chonbuk National University, South Korea, in 2007. After his PhD, he worked as postdoctoral fellowship and assistant professor in pioneering research centers and universities located in South Korea, Japan, and Saudi Arabia (2007–2011). Since 2011 he has been working as associate professor in the Center of Excellence for Advanced Materials Research and the Chemistry Department at King Abdulaziz University, Saudi Arabia. He has published more than 320 international and domestic conferences, several book chapters, and 10 books as an editor. His research work has been largely in the area of nanoparticles, carbon nanotubes, nanotechnology, sensors, ionic liquid, surface chemistry, electrochemistry, instrumental science, nanomaterials, self-assembled monolayers, photochemistry, -chips and devices, etc.

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