Bioactive Compounds in Foods

Купить бумажную книгу и читать

Название: Bioactive Compounds in Foods

Автор: John Gilbert, Hamide Senyuva

Издательство: Wiley-Blackwell

Год: 2008

Количество страниц: 432

Язык: Английский

Формат: PDF

Размер: 4МБ

ISBN: 1405158751

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.