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…
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Produktdetails
Weitere Autoren: Senyuva, Hamide
- ISBN: 978-1-4051-5875-6
- EAN: 9781405158756
- Produktnummer: 3656073
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2008
- Seitenangabe: 432 S.
- Masse: H25.3 cm x B18.3 cm x D2.7 cm 1'034 g
- Gewicht: 1034
Über den Autor
Professor John Gilbert, Central Science Laboratory Sand Hutton, York, UKDr Hamide Z. Senyuva, Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara, TurkeyBoth 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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