Bioactive Compounds in Foods (eBook)

John Gilbert, Hamide Senyuva (Herausgeber)

eBook Download: PDF

2009 | 1. Auflage
432 Seiten
John Wiley & Sons (Verlag)
978-1-4443-0229-5 (ISBN)

Infos

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.

Autor

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.

Inhalt

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.

Rezensionen

"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." (Tamam, 28 October
2012)
"Providing a practical reference for 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, this book is also a
valuable introduction to the subject for post-graduate students."
(Food Engineering & Ingredients, 2011)

Produkt-Details

• Erscheint lt. Verlag: 21.1.2009
• Sprache: englisch
• Themenwelt: Naturwissenschaften
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Science & Technology • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Microbiology, Food Safety & Security • Mikrobiologie u. Nahrungsmittelsicherheit
• ISBN-10: 1-4443-0229-9 / 1444302299
• ISBN-13: 978-1-4443-0229-5 / 9781444302295