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（英文原版书籍）食品中生物活性组分——Bioactive Compounds in Foods
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John Gilbert (作者) 图书描述 出版日期: 2008年6月16日 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. 基本信息 出版社: Wiley-Blackwell (2008年6月16日) 外文书名: 食品中的生物活性化合物 精装: 432页 语种： 英语 ISBN: 1405158751 条形码: 9781405158756 商品尺寸: 24.3 x 18.2 x 2.7 cm 商品重量: 1.1 Kg ASIN: 1405158751 |
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