Bioactive Compounds in Foods / Edition 1

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Overview

"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 bioactive compounds is examined in detail, including pyrrolidine alkaloids, glucosinolates, phycotoxins, and mycotoxins. Several process contaminants (e.g. 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.
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Editorial Reviews

From the Publisher

“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.” (Tamam, 28 October 2012)

"Providing a practical reference for 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, this book is also a valuable introduction to the subject for post-graduate students." (Food Engineering & Ingredients, 2011)

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Product Details

  • ISBN-13: 9781405158756
  • Publisher: Wiley
  • Publication date: 6/23/2008
  • Edition number: 1
  • Pages: 432
  • Product dimensions: 6.90 (w) x 9.70 (h) x 1.10 (d)

Meet 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 organisations responsible for food safety and have published extensively on the analysis of toxicants and process contaminants and measures to monitor and control levels. Professor Gilbert has been Editor-in-Chief of the journal Food Additives and Contaminants since 2000.

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Table of Contents

Pt. 1 Natural Toxicants 1

1 Introduction John Gilbert Gilbert, John Hamide Z. Senyuva Senyuva, Hamide Z. 3

2 Pyrrolizidine Alkaloids Colin Crews Crews, Colin Rudolf Krska Krska, Rudolf 10

3 Glucosinolates Ruud Verkerk Verkerk, Ruud Matthijs Dekker Dekker, Matthijs 31

4 Phycotoxins in Seafood John W. Leftley Leftley, John W. Fiona Hannah Hannah, Fiona 52

5 Mushroom Toxins Jana Hajslova Hajslova, Jana Vera Schulzova Schulzova, Vera 110

6 Mycotoxins Keith A. Scudamore Scudamore, Keith A. 134

7 Phytoestrogens Don Clarke Clarke, Don Helen Wiseman Wiseman, Helen 173

8 [beta]-Carboline Alkaloids Tomas Herraiz Herraiz, Tomas 199

Pt. 2 Man-Made Components 225

9 Naturally Occurring Nitrates and Nitrites in Foods Mari Reinik Reinik, Mari Terje Tamme Tamme, Terje Mati Roasto Roasto, Mati 227

10 Acrylamide in Heated Foods Vural Gokmen Gokmen, Vural Hamide Z. Senyuva Senyuva, Hamide Z. 254

11 Furan in Processed Foods Imre Blank Blank, Imre 291

12 Chloropropanols and their Fatty Acid Esters Colin G. Hamlet Hamlet, Colin G. 323

13 Heterocyclic Amines Mark G. Knize Knize, Mark G. James S. Felton Felton, James S. 358

14 Polycyclic Aromatic Hydrocarbons Laura Cano-Lerida Cano-Lerida, Laura Martin Rose Rose, Martin Paul Walton Walton, Paul 378

Index 401

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