Bioactive Compounds In Foods at Meripustak

Bioactive Compounds In Foods

Books from same Author: Gilbert and John and Hamide Z Senyuya

Books from same Publisher: John Wiley

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  • General Information  
    Author(s)Gilbert and John and Hamide Z Senyuya
    PublisherJohn Wiley
    ISBN9788126551484
    Pages432
    BindingHardcover
    LanguageEnglish
    Publish YearJanuary 2014

    Description

    John Wiley Bioactive Compounds In Foods by Gilbert and John and Hamide Z Senyuya

    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.