| Description |
xvi, 409 pages : illustrations ; 26 cm |
| Contents |
Pt. 1. Natural Toxicants -- 1. Introduction / John Gilbert and Hamide Z. Senyuva -- 2. Pyrrolizidine Alkaloids / Colin Crews and Rudolf Krska -- 3. Glucosinolates / Ruud Verkerk and Matthijs Dekker -- 4. Phycotoxins in Seafood / John W. Leftley and Fiona Hannah -- 5. Mushroom Toxins / Jana Hajslova and Vera Schulzova -- 6. Mycotoxins / Keith A. Scudamore -- 7. Phytoestrogens / Don Clarke and Helen Wiseman -- 8. [beta]-Carboline Alkaloids / Tomas Herraiz -- Pt. 2. Man-Made Components -- 9. Naturally Occurring Nitrates and Nitrites in Foods / Mari Reinik, Terje Tamme and Mati Roasto -- 10. Acrylamide in Heated Foods / Vural Gokmen and Hamide Z. Senyuva -- 11. Furan in Processed Foods / Imre Blank -- 12. Chloropropanols and their Fatty Acid Esters / Colin G. Hamlet -- 13. Heterocyclic Amines / Mark G. Knize and James S. Felton -- 14. Polycyclic Aromatic Hydrocarbons / Laura Cano-Lerida, Martin Rose and Paul Walton |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Analysis.
|
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Food -- Toxicology.
|
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Food contamination.
|
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Bioactive compounds -- Effect of temperature on.
|
| Author |
Gilbert, John, 1948 August 17-
|
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Şenyuva, Hamide Z.
|
| LC no. |
2007038437 |
| ISBN |
9781405158756 (hardback : alk. paper) |
|
1405158751 (hardback : alk. paper) |
|
