Bioactive Compounds in Foods
Natural and Man-made Components
(Sprache: Englisch)
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.
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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.
Klappentext zu „Bioactive Compounds in Foods “
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.
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.
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.
Inhaltsverzeichnis zu „Bioactive Compounds in Foods “
- Introduction- Professor John Gilbert, Central Science Laboratory, Sand Hutton, York, UK; and
- Dr Hamide Z. Senyuva, Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara, Turkey
- Part 1 - Natural toxicants
1. Pyrrolizidine alkaloids
- Colin Crews, Central Science Laboratory, Sand Hutton, York, UK; and
- Professor Dr Rudi Krska, Christian Doppler Laboratory for Mycotoxin Research, Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Applied Life Sciences, Tulln, Austria
2. Glucosinolates
- Dr Ruud Verkerk and Dr Matthijs Dekker, Department of Food Technology and Nutrition Science, Agricultural University Wageningen, The Netherlands
3. Phycotoxins in seafoods
- Dr John Leftley Scottish Association for Marine Science, Oban, Argyll, Scotland, UK and Integrin Advanced Biosystems Ltd., Marine Resource Centre, Barcaldine, Argyll, Scotland, UK; and
- Dr Fiona Hannah, University of London, University Marine Biological Station, Millport, Isle of Cumbrae, Scotland, UK
4. Mushroom toxins
- Professor Jana Hajslova, Institute of Chemical Technology, Prague, Czech Republic
5. Mycotoxins
- Mr Keith Scudamore, KAS Mycotoxins, Taplow, Berkshire, UK
6. Phytoestrogens
- Dr Don Clarke, Central Science Laboratory, Sand Hutton, York, UK
7. ß-Carboline alkaloids
- Dr T. Herraiz, Spanish Council for Scientific Research, Madrid, Spain
8. Naturally-occuring Nitrates and Nitrites in foods
- Dr M. Reinik, Estonian Health Protection Inspectorate, Tartu Laboratory, Tartu, Estonia
- Dr T Tamme, Estonian University of Life Sciences, Department of Food Science and Hygiene, Tartu, Estonia
- Dr M. Roasto, Estonian University of Life Sciences, Dept. of Food Science and Hygiene, Tartu, Estonia
- Part II Man-made components
9. Acrylamide in heated foods
- Dr Hamide Z. Senyuva, Ankara Test and Analysis Laboratory,
... mehr
Scientific and Technical Research Council of Turkey, Ankara, Turkey
- Dr Vural Gökmen, Food Engineering Department, Hacettepe University, Ankara, Turkey
10. Furan in processed foods
- Dr Imre Blank, Science Department Head, Nestle Product Technology Center, Orbe, Switzerland
11. Chloropropanols and chloroesters
- Dr Colin Hamlet, RHM Technology Ltd, The Lord Rank Centre, High Wycombe, Bucks, UK
12. Hetrocyclic amines
- Dr M. Knizel, University of California, Lawrence Livermore National Laboratory, Biology & Biotechnology Research Program, Livermore, CA, USA
13. Polycyclic Aromatic Hydrocarbons
- Dr M. Rose, Central Science Laboratory, Sand Hutton, York, UK
- Dr Laura Cano-Lerida, Johnson Matthey Catalysis, Belasis Avenue, Chilton, Billingham, UK
- Dr P. Walton, Department of Chemistry, University of York, Heslington, York, UK
- Dr Vural Gökmen, Food Engineering Department, Hacettepe University, Ankara, Turkey
10. Furan in processed foods
- Dr Imre Blank, Science Department Head, Nestle Product Technology Center, Orbe, Switzerland
11. Chloropropanols and chloroesters
- Dr Colin Hamlet, RHM Technology Ltd, The Lord Rank Centre, High Wycombe, Bucks, UK
12. Hetrocyclic amines
- Dr M. Knizel, University of California, Lawrence Livermore National Laboratory, Biology & Biotechnology Research Program, Livermore, CA, USA
13. Polycyclic Aromatic Hydrocarbons
- Dr M. Rose, Central Science Laboratory, Sand Hutton, York, UK
- Dr Laura Cano-Lerida, Johnson Matthey Catalysis, Belasis Avenue, Chilton, Billingham, UK
- Dr P. Walton, Department of Chemistry, University of York, Heslington, York, UK
... weniger
Autoren-Porträt
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.
Bibliographische Angaben
- 2008, 432 Seiten, Maße: 17,1 x 25,2 cm, Gebunden, Englisch
- Herausgegeben: John Gilbert, Hamide Senyuva
- Verlag: Wiley & Sons
- ISBN-10: 1405158751
- ISBN-13: 9781405158756
- Erscheinungsdatum: 26.05.2008
Sprache:
Englisch
Pressezitat
"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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