Bioactive Compounds in Foods

ISBN 13: 9781405158756

Bioactive Compounds in Foods

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9781405158756: Bioactive Compounds in Foods
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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.

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About the Author:

Professor John Gilbert, Central Science Laboratory Sand Hutton,York, UK
Dr Hamide Z. Senyuva, Ankara Test and Analysis Laboratory,Scientific and Technical Research Council of Turkey, Ankara,Turkey


Both of the editors are employed in government organisationsresponsible for food safety and have published extensively on theanalysis of toxicants and process contaminants and measures tomonitor and control levels. Professor Gilbert has beenEditor-in-Chief of the journal Food Additives and Contaminantssince 2000.

Review:

“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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9788126551484: Bioactive Compounds In Foods

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Book Description John Wiley and Sons Ltd, United Kingdom, 2008. Hardback. Condition: New. Seventh. Language: English . Brand New Book. Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology. A wide range of contaminants are examined in detail, including pyrrolizidine alkaloids, glucosinolates, phycotoxins, and mycotoxins. Several process contaminants (eg acrylamide and furan), which are relatively new but which have a rapidly growing literature, are also covered. The book provides a practical reference for a wide range of experts: specialist toxicologists (chemists and food chemists), hygienists, government officials and anyone who needs to be aware of the main issues concerning toxicants and process contaminants in food. It will also be a valuable introduction to the subject for post-graduate students. Seller Inventory # AAH9781405158756

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Book Description John Wiley and Sons Ltd, United Kingdom, 2008. Hardback. Condition: New. Seventh. Language: English . Brand New Book. Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology. A wide range of contaminants are examined in detail, including pyrrolizidine alkaloids, glucosinolates, phycotoxins, and mycotoxins. Several process contaminants (eg acrylamide and furan), which are relatively new but which have a rapidly growing literature, are also covered. The book provides a practical reference for a wide range of experts: specialist toxicologists (chemists and food chemists), hygienists, government officials and anyone who needs to be aware of the main issues concerning toxicants and process contaminants in food. It will also be a valuable introduction to the subject for post-graduate students. Seller Inventory # AAH9781405158756

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