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Bioactive Compounds in Foods
John Wiley and Sons Ltd, May 2008, Pages: 432
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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