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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…mehr

Produktbeschreibung
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.
  • Produktdetails
  • Verlag: BLACKWELL PUBL / John Wiley & Sons
  • Seventh
  • Seitenzahl: 432
  • Erscheinungstermin: Juni 2008
  • Englisch
  • Abmessung: 243mm x 182mm x 27mm
  • Gewicht: 1089g
  • ISBN-13: 9781405158756
  • ISBN-10: 1405158751
  • Artikelnr.: 23524822
Autorenporträt
Professor John Gilbert, Central Science Laboratory Sand Hutton, York, UK Dr Hamide Z. Senyuva, Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara, Turkey Both of the editors are employed in government organisations responsible for food safety and have published extensively on the analysis of toxicants and process contaminants and measures to monitor and control levels. Professor Gilbert has been Editor-in-Chief of the journal Food Additives and Contaminants since 2000.
Inhaltsangabe
Introduction. Professor John Gilbert
Central Science Laboratory
Sand Hutton
York
UK; and. Dr Hamide Z. Senyuva
Ankara Test and Analysis Laboratory
Scientific and Technical Research Council of Turkey
Ankara
Turkey. Part 1 - Natural toxicants. 1. Pyrrolizidine alkaloids. Colin Crews
Central Science Laboratory
Sand Hutton
York
UK; and. Professor Dr Rudi Krska
Christian Doppler Laboratory for Mycotoxin Research
Center for Analytical Chemistry
Department for Agrobiotechnology (IFA-Tulln)
University of Natural Resources and Applied Life Sciences
Tulln
Austria. 2. Glucosinolates. Dr Ruud Verkerk and Dr Matthijs Dekker
Department of Food Technology and Nutrition Science
Agricultural University Wageningen
The Netherlands. 3. Phycotoxins in seafoods. Dr John Leftley Scottish Association for Marine Science
Oban
Argyll
Scotland
UK and Integrin Advanced Biosystems Ltd.
Marine Resource Centre
Barcaldine
Argyll
Scotland
UK; and. Dr Fiona Hannah
University of London
University Marine Biological Station
Millport
Isle of Cumbrae
Scotland
UK. 4. Mushroom toxins. Professor Jana Hajslova
Institute of Chemical Technology
Prague
Czech Republic. 5. Mycotoxins. Mr Keith Scudamore
KAS Mycotoxins
Taplow
Berkshire
UK. 6. Phytoestrogens. Dr Don Clarke
Central Science Laboratory
Sand Hutton
York
UK. 7. ß-Carboline alkaloids. Dr T. Herraiz
Spanish Council for Scientific Research
Madrid
Spain. 8. Naturally-occuring Nitrates and Nitrites in foods. Dr M. Reinik
Estonian Health Protection Inspectorate
Tartu Laboratory
Tartu
Estonia. Dr T Tamme
Estonian University of Life Sciences
Department of Food Science and Hygiene
Tartu
Estonia. Dr M. Roasto
Estonian University of Life Sciences
Dept. of Food Science and Hygiene
Tartu
Estonia. Part II Man-made components. 9. Acrylamide in heated foods. Dr Hamide Z. Senyuva
Ankara Test and Analysis Laboratory
Scientific and Technical Research Council of Turkey
Ankara
Turkey. Dr Vural Gökmen
Food Engineering Department
Hacettepe University
Ankara
Turkey. 10. Furan in processed foods. Dr Imre Blank
Science Department Head
Nestle Product Technology Center
Orbe
Switzerland. 11. Chloropropanols and chloroesters. Dr Colin Hamlet
RHM Technology Ltd
The Lord Rank Centre
High Wycombe
Bucks
UK. 12. Hetrocyclic amines. Dr M. Knizel
University of California
Lawrence Livermore National Laboratory
Biology & Biotechnology Research Program
Livermore
CA
USA. 13. Polycyclic Aromatic Hydrocarbons. Dr M. Rose
Central Science Laboratory
Sand Hutton
York
UK. Dr Laura Cano-Lerida
Johnson Matthey Catalysis
Belasis Avenue
Chilton
Billingham
UK. Dr P. Walton
Department of Chemistry
University of York
Heslington
York
UK.