Bioactive Compounds in Foods
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Beschreibung
Inherent toxicants and processing contaminants are bothnon-essential, bioactive substances whose levels in foods can bedifficult to control. This volume covers both types of compound forthe first time, examining their beneficial as well as theirundesirable effects in the human diet. Chapters have been writtenas individually comprehensive reviews, and topics have beenselected to illustrate recent scientific advances in understandingof the occurrence and mechanism of formation, exposure/riskassessment and developments in the underpinning analyticalmethodology. A wide range of contaminants are examined in detail,including pyrrolizidine alkaloids, glucosinolates, phycotoxins, andmycotoxins. Several process contaminants (eg acrylamide and furan),which are relatively new but which have a rapidly growingliterature, are also covered.
The book provides a practical reference for a wide range ofexperts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students.
Autor*in
John Gilbert
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Food Science & Technology Lebensmittelforschung u. -technologie Lebensmitteltechnik Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit
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"The book provides a practical reference for a wide rangeof experts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students." (Tamam, 28 October2012)"Providing a practical reference for specialist toxicologists(chemists and food chemists), hygienists, government officials andanyone who needs to be aware of the main issues concerningtoxicants and process contaminants in food, this book is also avaluable introduction to the subject for post-graduate students."(Food Engineering & Ingredients, 2011)
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