Chapter 1. Introduction

  1. John Gilbert1 and
  2. Hamide Z. Şenyuva2
  1. John Gilbert1 and
  2. Hamide Z. Şenyuva2

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302288.ch1

Bioactive Compounds in Foods

Bioactive Compounds in Foods

How to Cite

Gilbert, J. and Şenyuva, H. Z. (2008) Introduction, in Bioactive Compounds in Foods (eds J. Gilbert and H. Z. Şenyuva), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781444302288.ch1

Editor Information

  1. 1

    Central Science Laboratory, Sand Hutton, York, UK

  2. 2

    Scientific and Technological Research Council of Turkey (TÜBİTAK), Ankara Test and Analysis Laboratory (ATAL), Ankara, Turkey

Author Information

  1. 1

    Central Science Laboratory, Sand Hutton, York, UK

  2. 2

    Scientific and Technological Research Council of Turkey (TÜBİTAK), Ankara Test and Analysis Laboratory (ATAL), Ankara, Turkey

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 16 MAY 2008

ISBN Information

Print ISBN: 9781405158756

Online ISBN: 9781444302288

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Keywords:

  • different perceptions of chemicals in food;
  • residues and contaminants in foods;
  • natural toxicants in foods;
  • developments in analytical methodology;
  • emerging risks;
  • bioactive compounds in foods

Summary

This chapter contains sections titled:

  • Different perceptions of chemicals in food

  • Residues and contaminants in foods

  • Natural toxicants in foods

  • Developments in analytical methodology

  • Emerging risks

  • Bioactive compounds in foods