Bioactive Compounds In Foods Illustrate Recent Scientific Advances In Understanding Of The Occurrence And Mechanism Of Formation, Exposure And Risk Assessment

DUBLIN, Ireland--(BUSINESS WIRE)--Research and Markets (http://www.researchandmarkets.com/reports/c92977)has announced the addition of “Bioactive Compounds in Foods” to their offering.

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.

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.

Contents:

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, he 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.

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