Bioactive Compounds in Foods
Published on 21. January 2009
432 pages
978-1-4443-0229-5 (ISBN)
Description
Inherent toxicants and processing contaminants are bothnon-essential, bioactive substances whose levels in foods can bedifficult to control. This volume covers both types of compound forthe first time, examining their beneficial as well as theirundesirable effects in the human diet. Chapters have been writtenas individually comprehensive reviews, and topics have beenselected to illustrate recent scientific advances in understandingof the occurrence and mechanism of formation, exposure/riskassessment and developments in the underpinning analyticalmethodology. A wide range of contaminants are examined in detail,including pyrrolizidine alkaloids, glucosinolates, phycotoxins, andmycotoxins. Several process contaminants (eg acrylamide and furan),which are relatively new but which have a rapidly growingliterature, are also covered.
The book provides a practical reference for a wide range ofexperts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students.
Reviews / Votes
"The book provides a practical reference for a wide rangeof experts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students." (Tamam, 28 October2012)"Providing a practical reference for specialist toxicologists(chemists and food chemists), hygienists, government officials andanyone who needs to be aware of the main issues concerningtoxicants and process contaminants in food, this book is also avaluable introduction to the subject for post-graduate students."(Food Engineering & Ingredients, 2011)More details
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Bioactive Compounds in Foods
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02/2009
Wiley-Blackwell
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Persons
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 organisationsresponsible for food safety and have published extensively on theanalysis of toxicants and process contaminants and measures tomonitor and control levels. Professor Gilbert has beenEditor-in-Chief of the journal Food Additives and Contaminantssince 2000.
Content
Introduction.
Professor John Gilbert, Central Science Laboratory, SandHutton, York, UK; and.
Dr Hamide Z. Senyuva, Ankara Test and AnalysisLaboratory, 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 forMycotoxin Research, Center for Analytical Chemistry, Department forAgrobiotechnology (IFA-Tulln), University of Natural Resources andApplied Life Sciences, Tulln, Austria.
2. Glucosinolates.
Dr Ruud Verkerk and Dr Matthijs Dekker, Departmentof Food Technology and Nutrition Science, Agricultural UniversityWageningen, 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 MarineBiological Station, Millport, Isle of Cumbrae, Scotland, UK.
4. Mushroom toxins.
Professor Jana Hajslova, Institute of ChemicalTechnology, 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 AnalysisLaboratory, 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 ProductTechnology Center, Orbe, Switzerland.
11. Chloropropanols and chloroesters.
Dr Colin Hamlet, RHM Technology Ltd, The Lord RankCentre, High Wycombe, Bucks, UK.
12. Hetrocyclic amines.
Dr M. Knizel, University of California, LawrenceLivermore National Laboratory, Biology & Biotechnology ResearchProgram, Livermore, CA, USA.
13. Polycyclic Aromatic Hydrocarbons.
Dr M. Rose, Central Science Laboratory, Sand Hutton,York, UK.
Dr Laura Cano-Lerida, Johnson Matthey Catalysis, BelasisAvenue, Chilton, Billingham, UK.
Dr P. Walton, Department of Chemistry, University ofYork, Heslington, York, UK.
