Newer Approaches to Identify Potential Untoward Effects in Functional Foods

International Journal of Toxicology

Volumn 35, Issue 2, 2016, Pages 186-207

  Marone, Palma Ann ^a   Birkenbach, Victoria L ^b   Hayes, A Wallace ^c  

^a VIRGINIA COMMONWEALTH UNIVERSITY   (United States)

^b NORTHWESTERN UNIVERSITY   (United States)

^c HARVARD UNIVERSITY   (United States)

Author keywords

food safety; functional foods; in vitro; toxicology

Indexed keywords

FOOD ADDITIVE;

ARTICLE; BEVERAGE; BIOAVAILABILITY; CELL CONTACT; CELL FUNCTION; CELL INTERACTION; CELL VIABILITY; CYTOLOGY; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD WASTE; FUNCTIONAL FOOD; GENETICALLY MODIFIED FOOD; HEALTH HAZARD; HEALTH PROMOTION; HUMAN; IN VITRO STUDY; NONHUMAN; NUTRITIONAL VALUE; PROPHYLAXIS; QUALITY OF LIFE; SENSORY ANALYSIS; TOXICOKINETICS; UNITED STATES; ANIMAL; CLASSIFICATION; FOOD; FOOD AND DRUG ADMINISTRATION;

ANIMALS; BEVERAGES; FOOD; FOOD SAFETY; FUNCTIONAL FOOD; HUMANS; UNITED STATES; UNITED STATES FOOD AND DRUG ADMINISTRATION;

EID: 84962576846     PISSN: 10915818     EISSN: 1092874X     Source Type: Journal    
DOI: 10.1177/1091581815616781     Document Type: Article

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