Bioactive Compounds in Foods

Bioactive Compounds in Foods

Editor(s): John Gilbert, Hamide Z. Şenyuva

Published Online: 2 FEB 2009

Print ISBN: 9781405158756

Online ISBN: 9781444302288

DOI: 10.1002/9781444302288

About this 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.

Table of contents

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    1. You have free access to this content
  1. Part One: Natural Toxicants

    1. Chapter 1

      Introduction (pages 1–9)

      John Gilbert and Hamide Z. Şenyuva

  2. Part Two: Man-Made Components

    1. You have free access to this content