Bioactive Compounds in Foods

- Natural and Man-made Components

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Bioactive Compounds in Foods
  • Leveringstid 4-7 hverdage
  • Forventet levering 29-11-2019
Format:
Bog, hardback
Udgivelsesdato:
16-05-2008
Sprog:
Engelsk
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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.

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Udgivelsesdato:
16-05-2008
ISBN13:
9781405158756
Vægt:
1034 g
Dybde:
28 mm
Bredde:
183 mm
Højde:
253 mm
Format:
Hardback
  • Forfattere

  • Bibliotekernes beskrivelse

    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.

Vis mereVis mindre

Vis mereVis mindre

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