Bioactive Compounds in Foods
| Series: | Food technology |
| Publisher: | Wiley |
| Subject: | Food--Analysis, Bioactive compounds--Effect of temperature o |
| Authors: | John Gilbert , Hamide Şenyuva |
| Pages: | 432 pages |
| Binding: | Hardcover |
| ISBN: | 9781405158756 |
| Call No: | TX 545. B56 2008 |
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.