Bioactive Compounds in Foods
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Sprache:Englisch
182,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
21.01.2009
Herausgeber
John Gilbert + weitereVerlag
For DummiesSeitenzahl
432 (Printausgabe)
Dateigröße
4504 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9781444302295
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.
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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