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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010198384 | TX545 B56 2008 | Open Access Book | Book | Searching... |
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Summary
Summary
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.
Author Notes
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.
Table of Contents
| IntroductionProfessor John Gilbert and Dr Hamide Z. Senyuva |
| Part 1 Natural toxicants |
| 1 Pyrrolizidine alkaloidsColin Crews and Professor Dr Rudi Krska |
| 2 GlucosinolatesDr Ruud Verkerk and Dr Matthijs Dekker |
| 3 Phycotoxins in seafoodsDr John Leftley and Dr Fiona Hannah |
| 4 Mushroom toxinsProfessor Jana Hajslova |
| 5 MycotoxinsMr Keith Scudamore |
| 6 PhytoestrogensDr Don Clarke |
| 7 ß-Carboline alkaloidsDr T. Herraiz |
| 8 Naturally-occuring Nitrates and Nitrites in foodsDr M. Reinik and Dr T Tamme and Dr M. Roasto |
| Part II Man-made components |
| 9 Acrylamide in heated foodsDr Hamide Z. Senyuva and Dr Vural Gokmen |
| 10 Furan in processed foodsDr Imre Blank |
| 11 Chloropropanols and chloroestersDr Colin Hamlet |
| 12 Hetrocyclic aminesDr M. Knizel |
| 13 Polycyclic Aromatic HydrocarbonsDr M. Rose and Dr Laura Cano-Lerida and Dr P. Walton |
